1) Roast Chili Peppers

2) Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly.

3) Place peppers evenly in a single layer on a foil-lined cookie sheet.

4) Place under broiler. 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.

5) Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem.

6) Sauce

7) In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.

8) Pour mixture into medium skillet and set over medium-low heat to warm.

9) Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.

10) Chicken (Optional)

11) In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.

12) Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.

13) Stacked Style

14) Fry tortillas in hot oil until softened.

15) Drain on paper towels. Soften tortillas by soaking in sauce one at a time.

16) Place softened tortillas on individual serving plates.

17) Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving.

18) Oven Style

19) Preheat oven to 350 degrees.

20) Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened.

21) Drain on paper towels. Fill with cooked chicken, cheese, and onion.

22) Roll, placing seam side down.

23) Pour 2 cups of the sauce over enchiladas.

24) Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.

25) Serve with a dollop of crema or sour cream and your favorite side dish.