Chicken Chile Relleno Enchiladas Recipe
chihuahua cheese, spinach, mezcal orange sauce
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the Filling
In a skillet over medium heat, add olive oil and sauté diced onion until translucent. Add minced garlic and cook for an additional 1 minute. Stir in the shredded chicken, spinach, chili powder, cumin, salt, and pepper. Cook until spinach is wilted. Remove from heat and add 1 cup of chihuahua cheese, mixing until melted.
- 2
Make the Sauce
In a small saucepan, combine mezcal, orange juice, and additional chili powder. Simmer over low heat for about 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.
- 3
Assemble the Enchiladas
Preheat the oven to 375°F (190°C). Take a corn tortilla, fill it with the chicken and spinach mixture, and roll it up. Place seam-side down in a greased baking dish. Repeat with remaining tortillas.
- 4
Bake and Serve
Once all enchiladas are in the baking dish, pour the mezcal orange sauce over the top. Sprinkle the remaining chihuahua cheese on top. Bake for 20-25 minutes until cheese is bubbly and golden. Serve hot.
