Rabbit Enchiladas with Tomatillo Sauce
Susie Jimenez is a special guest on The Sporting Chef show and she created this unique enchilada with an amazing tomatillo sauce. One note, Susie always recommends heating up your corn tortillas first before assembling. If you don’t, the corn tortillas will crack and not roll nicely. I always listen to Susie, so should you.
Rabbit Enchiladas with Tomatillo Sauce
Ingredients
- 1 each whole rabbit
- 2 garlic cloves rough chopped
- 1/4 cup white onion rough copped
- 1 celery stalk rough chopped
- Place all ingredients in a Weston Crockpot for 4-5 hours on high. Remove the rabbit and shred. Set aside to cool down.
- Enchilada sauces:
- Green Sauce
- 10 to matillos peeled and washed
- 2 garlic cloves
- 1 jalapeño
- 1/4 cup white onion rough chopped
- 1/4 cup cilantro
- Place all ingredients except for the cilantro in a small pot with 1 cup of water and allow it to cook over medium heat for 20 minutes. Puree with cilantro and season with salt and pepper.
- Red Sauce:
- 5 roma tomatoes rough chopped
- 2 chipotles
- 1/4 cup white onion rough chopped
- 2 tablespoon tomato paste
- 2 dried california chiles soaked and remove seeds & stem
- Place all ingredients in a small pot over medium heat for 20 minutes. Puree and season with salt and pepper.
Instructions
- To assemble:
- Place the shredded rabbit in a corn tortilla and roll it. Assemble them in a 2 inch casserole dish until you finish the products. Then drizzle your desired sauce on top. Place in the oven at 350 degrees for 10-12 minutes. When it comes out of the oven, sprinkle queso fresco on top, shredded lettuce and your other toppings: tomatoes, sour cream, avocado or salsa and SERVE!