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Enchiladas Verdes

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Ingredients

4 to 6 servings

1 pound skinless, boneless chicken breasts

12 Anaheim green chili peppers

1/2 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 to 18 corn tortillas, preferably white corn

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)

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