This dish is a tribute to one of our favorite nearby Mexican restaurant, La Altena. My favorite dish there is the Enchiladas Altenas — shredded chicken with green chilies, cheese, and sour cream wrapped in flour tortillas and covered in tomatillo salsa. They are usually a little spicier than I prefer, but sooo flavorful; so I just make sure to have plenty of cold beverage on hand and dive in! I made mine a little milder by topping with green enchilada sauce instead of salsa, but the flavor of the chilies still shines.
- 1 lb or so Salsa Chicken made with tomatillo salsa*
- 4 oz can green chile peppers*
- 4 cloves garlic, minced*
- 1 cup sour cream (can also use cottage or cream cheese)
- 2 cups shredded cheese (Monterrey Jack, Pepper Jack, or cheddar Jack preferred)
- 1 can/jar green enchilada sauce
- 10 flour tortillas
*[Note: if preparing chicken specifically for this dish, add the green chiles and garlic to the crock with the chicken.]
Coat 13 x 9 x 2 glass pan with cooking spray. Combine all ingredients except enchilada sauce and 1/2 cup cheese; spoon about 1/3 cup along center of each tortilla and roll up. Place each enchilada seam side down in prepared pan; pour sauce evenly over top and sprinkle with remaining cheese. Bake at 375 degrees for 20 minutes. Serve with green salsa rice if desired.
+(For red enchiladas, make chicken with red salsa, use red enchilada sauce, and omit sour cream/cream cheese.)
Salsa Rice: bring 1-1/2 cups water and 1-1/2 cups red or green salsa to boil. Remove from heat and stir in 2 cups uncooked instant rice. Cover and let sit 5 minutes or until rice can be fluffed with a fork. Stir in 1 cup shredded cheese. (If you have leftover filling from the enchiladas, stir that in too!)