A refreshing cocktail made with local spirits and fresh ingredients.

Montana Mule

Delicious bites filled with enchilada goodness, fried to perfection.

Fried Enchilada Bites

Fill a copper mug or glass with ice cubes to chill.

Prepare the Glass

In a shaker, combine the Montana vodka, fresh lime juice, and mint leaves. Muddle gently to release the mint's aroma.

Mix the Ingredients

Pour the mixture into the prepared mug and top with ginger beer. Stir gently to combine.

Combine with Ginger Beer

Garnish with a lime wheel and a sprig of fresh mint. Serve immediately and enjoy your refreshing Montana Mule!

Garnish and Serve

Montana vodka

Ginger beer

Fresh lime juice

Fresh mint leaves

Ice cubes

Lime wheel (for garnish)

Mint sprig (for garnish)

In a bowl, mix the shredded chicken with half of the enchilada sauce and half of the shredded cheese.

Prepare the Filling

Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable. Place a spoonful of the filling in the center of each tortilla, fold them in half, and secure with a toothpick if necessary.

Assemble the Bites

In a large pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place a few assembled bites in the hot oil and fry for about 2-3 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Fry the Enchilada Bites

Plate the fried enchilada bites and drizzle with the remaining enchilada sauce. Serve with sour cream, sliced jalapeños, and fresh cilantro on the side.