1 Bottle of Signature Red Chilesquiles sauce
12 Corn Tortillas 3 Cups Shredded Rotisserie Chicken (Perfect with Leftovers)
2 Cups Shredded Chihuahua Cheese (Monterrey Jack works as well)
200 gr White Button Mushrooms
100 gr Baby Spinach
Vegetable Oil as needed
1/2 Cup Sour Cream
Salt and Pepper to taste
Queso Fresco and Cilantro as needed
1.- Preheat oven to 350ºF.
2.- In a medium pan heat a small amount of oil and lightly fry each tortilla individually. We are looking for a soft fry where the tortilla is still pliable, if the tortilla is fried until crispy and golden we won’t be able to roll it.
3.- Saute sliced mushrooms with the baby spinach in two tablespoons of oil until they have softened and slightly dried up.
4.- Mix shredded chicken with mushroom and spinach mix and the sour cream. Season to taste with salt and pepper.
5.- To put together the enchiladas, place some of the chicken-sour cream mix and roll the tortilla to shape the enchilada. Place in a 9x13 inch pan placing the opening side of the enchilada on the bottom. 6.- Once all the enchiladas have been formed and are inside the mold, pour the rest of the sauce on top and sprinkle with the cheese. Bake for 20-25 minutes until all the cheese has melted and slightly browned.
7.- Allow to rest for 5 minutes before serving.
They can be served with refried beans.