GREEN ENCHILADAS

Directions

1. 1
   In a blender combine the roasted and peeled chiles, flour, and half the suero or buttermilk and blend until creamy.
2. 2
   Pour mixture into large skillet and set over medium-low heat to warm.
3. 3
   Add remaining suero or buttermilk and stir.
4. 4
   Taste and season with salt, usually about 2 teaspoons.
5. 5
   If the sauce is too spicy, add 1/4 cup of crema Mexicana or sour cream and stir.
6. 6
   If the sauce is too thick, add water until desired consistency is reached.
7. 7
   ASSEMBLE STACKED ENCHILADAS:
8. 8
   In a non-stick frying pan heat canola oil.
9. 9
   Drop 1 tortilla at a time into the hot oil and fry until softened, turn once during frying.
10. 10
    Drain on paper towels.
11. 11
    Soften tortillas by soaking in chile sauce in skillet one at a time.
12. 12
    Place a chile-coated tortilla on a serving plate.
13. 13
    Layer with some shredded chicken (optional), shredded cheese, and chopped onion.
14. 14
    Top with another coated tortilla.
15. 15
    Repeat layers for a total of 3 tortilla layers per serving.
16. 16
    Serve stacks with a dollop of crema Mexicana or sour cream, some chopped green onion, and slices of avocado.
17. 17
    VARIATION: OVEN-STYLE ENCHILADAS
18. 18
    Preheat oven to 350 degrees F. In a non-stick frying pan heat canola oil.
19. 19
    Drop one tortilla at a time into the hot oil and fry until softened, turning once during frying.
20. 20
    Drain on paper towels.
21. 21
    Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish.
22. 22
    Fill each tortilla with some shredded chicken, shredded cheese, and chopped onion.
23. 23
    Roll tortillas with filling and place seam side down in the baking dish in one layer.
24. 24
    Pour 2 cups of the sauce over enchiladas.
25. 25
    Sprinkle with more cheese and bake until warm, about 15 minutes.
26. 26
    Serve with a dollop of crema Mexicana or sour cream, chopped green onions, and slices of avocado.