Rabbit Enchiladas with Homemade Enchilada Sauce

Enchilada Sauce

3 tbsp chili powder
3 tbsp flour
1 tsp ground cumin
1 tsp oregano
1 tsp cocoa powder
1/2 tsp garlic powder
3 cups of rabbit broth (or chicken broth, or even water)
1 cup of tomato sauce

Combine all dry ingredients in a bowl and stir until thoroughly mixed. Add enough rabbit broth to make a paste. Pour remainder of broth into a pan and turn on high heat. Dump the paste into the broth and whisk it together. Add tomato sauce and whisk again. Bring to a boil. Turn down to low heat and simmer for 10 minutes, stirring occasionally.

For enchiladas you will need:

About 4 cups of cooked rabbit (or chicken) meat
1/2 a batch of enchilada sauce
Cheddar or Mexican blend cheese
Tortillas (10 inch)

Makes 7 to 8 enchiladas

GEDSC DIGITAL CAMERA

Put a thin layer of enchilada sauce down on the bottom of a glass baking pan.

GEDSC DIGITAL CAMERA

Lay out a tortilla on a dinner plate. Add 1/8 of the rabbit or chicken meat starting at one end and stopping 2 inches from the other end of the tortilla.

GEDSC DIGITAL CAMERA

Spoon some enchilada sauce over the meat. Not too much or it will make the tortilla get wet.

GEDSC DIGITAL CAMERA

Add cheese. Roll over once and then fold empty two inch end towards center of tortilla. Continue to roll up enchilada and place seam side down in baking pan.

GEDSC DIGITAL CAMERA

Continue until you have finished rolling 7 to 8 enchiladas or whatever will fit in your baking pan.

GEDSC DIGITAL CAMERA

Pour enchilada sauce over top of enchiladas.

GEDSC DIGITAL CAMERA

Sprinkle cheese on top, as much or as little as you want. Bake in a 350 degree oven for 30 minutes. Serve.

GEDSC DIGITAL CAMERA

Advertisements

4 thoughts on “Rabbit Enchiladas with Homemade Enchilada Sauce

  1. Buffy says:

    This sounds yummy! I never thought of making homemade enchilada sauce. I’ll have it give this a try!

    • LuckyRobin says:

      We have to make it from scratch due to food allergies. But you can always substitute store bought. I think this is better, though. And it’s so fast and makes enough sauce to do two batches of enchiladas. I do one for dinner and then another one for the freezer, usually, although this week we just had enchiladas twice, once with chicken and once with rabbit.

  2. Candi says:

    Looks delicious! I shall have to try this when we start raising meat rabbits.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s