Filling: Sauté ground pork, chorizo, spinach and mushrooms over medium heat, stirring well until all of the meat is thoroughly cooked. Remove from heat and set aside.
Sauce: In a sauce pan over medium heat, add diced onions, chipotle pepper and garlic. Add heavy cream and continue to cook until it’s reduced, about 5 minutes.
To assemble:Preheat over to 375°F.
Fill a wide pot with simmering water and chives. Dip tortillas, one by one, in the chive-water. Lay them flat and fill with the meat-mushroom filling. Roll each enchilada and lay them down in a baking dish side-by-side. Cover with sauce and top with Quesa Fresca. Bake for 20 minutes or until the cheese is melted.