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Green Enchiladas

Deborah, Taste and Tell
  • 35 minutes
  • Serves 4 to 6

INGREDIENTS

12

Anaheim Chiles, roasted and peeled

2 tbsp

flour

1 qt

Suero de Sal or buttermilk, divided

salt

1/2 cup

creme Mexicana or sour cream

1/2 cup

canola oil for frying

12

to 18 corn tortillas (preferably white corn tortillas)

1 lb

shredded chicken

1 1/2 cups

white shredded cheese

1

medium white onion, diced

2

green onions, chopped (optional)

2

avocados, pitted, peeled and sliced