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