Grilled chicken breast smothered with salsa tomatillo,
melted jack cheese and sour cream with rice and refried beans
Acapulco Mexican Restaurant and Cantina
12 corn tortillas
2 cups shredded chicken
6 ounces chopped, roasted and skinned green chiles (fresh is best, but you can use canned in a pinch)
3 cups fresh spinach
1/2 cup chopped onion
1 cup crema or sour cream
4 ounces cotija, crumbled and an additional 2 oz reserved.
5 ounces evaporated milk
15 ounces green chile sauce
warm oil to dip tortillas in
Heat oven to 350 degrees.
Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute. Add the spinach and cook it for about 5 minutes until leaves are wilted. Fold in the chicken and green chiles. Set aside.
In a saucepan, heat crema, evaporated milk, 4 oz of cotija and half of the chile sauce over low heat until sauce is smooth. Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of sauce.
Dip a tortilla into the warm oil to soften it and place it into the pan. Place about 1/4 cup filling down the center of the the tortilla and sprinkle with a tablespoon of Asadero or Queso Quesadilla cheese. Roll the tortilla up and place seam side down in dish. Repeat until all tortillas are used.
Pour remaining cream sauce over the top, then top off by drizzling the remaining green chile sauce over the top and then sprinkle with the 2 oz of crumbled cotija. Bake dish for 15 minutes to melt the cheese.