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
Put a thin layer of enchilada sauce down on the bottom of a glass baking pan.
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.
Spoon some enchilada sauce over the meat. Not too much or it will make the tortilla get wet.
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.
Continue until you have finished rolling 7 to 8 enchiladas or whatever will fit in your baking pan.
Pour enchilada sauce over top of enchiladas.
Sprinkle cheese on top, as much or as little as you want. Bake in a 350 degree oven for 30 minutes. Serve.