Ingredients
1 pound skinless, boneless chicken breast12 Anaheim green chili peppers
½ cup canola oil for frying
1 quart Suero de Sal (whey) or buttermilk can be used as a substitute
2 tablespoons flour
1 medium white onion, diced
12 - 18 corn tortillas, preferably white
1 1/2 cups white shredded cheese (Monterey Jack, Azadero or Muenster)
1/4 queso fresco, crumbled
1/2 cup crema or sour cream (for sauce and topping)
Salt (to taste)
Water (if needed)
Description
Experience Authentic Mexican Flavor With This Award-winning Recipe. A Family Favorite Created By My Mother, Enchiladas Verdes Explodes In Your Mouth With Just The Right Amount Of Spice And Tang. This, Recipes From GourmetSleuth
Gourmet Sleuth
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