Using a gas grill, gas burner, or broiler, char the Anaheim peppers for 2 to 3 minutes per side, until they are blistered on each side. 

Place the Anaheim peppers in a 10-inch (25-cm) or larger cast iron skillet and cover the skillet with
a dish towel for 20 minutes to allow the peppers to steam. Carefully remove as much of the peppers’ skins as you can with your hands, then cut a T shape into one side of the peppers, making sure not to cut all the way through. You should have two flaps. Stuff each pepper with one-fourth of the Mexican blend cheese. Close the flaps and set the peppers aside. 

Place the coconut flour in a medium bowl and the egg whites in another medium bowl. Using a hand mixer, beat the egg whites for about 2 minutes, until they are light and fluffy. Fold in the egg yolks. 

Heat the oil in the same skillet over medium-high heat. Dredge the peppers through the coconut flour, then dip them into the egg mixture. Carefully place the peppers, seam side down, in the oil and fry them for 1 to 2 minutes, until they are brown. Flip the peppers and fry them for 1 to 3 minutes, until they are golden. Set the peppers aside and drain the oil from the skillet. 

Add the enchilada sauce to the skillet over medium heat and cook it for 2 to 3 minutes, just until it is hot. To serve, place the sauce on a plate and top it with the peppers. Serve the peppers with the avocado, sour cream, jalapeño pepper, and cilantro.