Enchiladas Verdes con Pollo (Green Chile Chicken Enchiladas)

Course Dinner

Yield 6 servings

8-12 firm Anaheim long green chile peppers
2 tbsp flour
1 quart Suero de Sal, whey or buttermilk can be used as a substitute, divided
2-3 tbsp canola oil
1 white onion, diced
12 to 18 corn tortillas, preferably white corn
1 pound shredded rotisserie chicken, about 3 cups
1 ½ cups shredded Monterrey Jack or asadero cheese (or Mexican blend as you can see I used)
½ cup crema Mexicana or sour cream
salt to taste
water, if needed
2 green onions, chopped
2 to 3 ripe avocados, pitted and sliced

Preheat broiler. Select firm, meaty peppers without wrinkles for roasting.
Rinse thoroughly.
Place peppers evenly in a single layer on a foil-lined baking sheet.
Place under broiler on the top rack. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
Immediately cover the baking sheet with aluminum foil or a kitchen towel to build up steam. When cool, rub off the blackened skin, and discard the stem.
Adjust oven temperature to bake at 400°F.

In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
Pour mixture into a medium skillet and set over medium-low heat to warm. Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add ¼ cup of crema Mexicana or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.

Combine shredded chicken, diced onion, and 1 cup shredded cheese in a bowl.
Using 2-3 tbsp of oil, thoroughly brush both sides of each tortilla with oil. Arrange tortillas, overlapping, on a rimmed baking sheet (you may need to do 2 batches). Bake tortillas in 400°F oven until warm and pliable, about 5 minutes. Remove tortillas from the oven and keep warm.
Adjust oven to 350°F.
Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish.
Fill each tortilla with about 3 tablespoons of shredded chicken, onion, and cheese mixture. Roll tortilla with filling, placing seam side down in the baking dish.
Pour 2 cups of the sauce over enchiladas. Sprinkle with more cheese and bake until warm, about 15 minutes. Serve with a dollop of crema Mexicana or sour cream, green onions, and slices of avocados.