LUNCH: Chicken Enchiladas & Blood Orange Margaritas

It’s a snowy day here on the farm… so the conditions are right to try something new: enchiladas from scratch!

These are built from the ground up using handmade tortillas, enchilada sauce from scratch, gently shredded chicken, and a nifty orange French cheese (mimolette). On the side was a lightly dressed salad of cabbage and cherry tomatoes.

Because they were made by hand, the tortillas are a little thick, making the center of our meal a tasty cross between enchiladas and tamales… enchimales, maybe? Whatever, because they had just the right amount of sauce to let the chicken shine. Perfect.

And to drink? Blood orange spiked margaritas.  Maybe the snow shoveling can wait until after our post-lunch nap!

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