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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!