Wild Game Red Chile Enchiladas
By
Sherry Blizzard
@akflurry
1
I have a lot of wild game in our freezer and prefer this over meat purchased at the store. Moose can be substituted easily for beef. Caribou, on the other hand, has a reputation for being "gamey-tasting" but makes a good summer sausage. My New Mexico roots and ties with chile prompted me to make enchiladas with caribou and am I ever glad I did. I won't lie. It takes some prep time if you are making the red chile sauce from scratch. The meat is best cooked the day before-let the seasonings marry and meld into the meat. Enchiladas are not made with flour tortillas! That is a burrito folks!
Ingredients
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1 lbground meat (caribou, moose, beef or turkey)
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1/2 mediumonion, diced
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1 Tbspgarlic powder
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2 tspcumin, ground
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1 Tbspdry jalapeno (or finely dice 1 large jalapeno-remove seeds and veins)
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1 Tbspgreen chile powder or red if you don't have green
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3 Tbspcrisco or oil
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1/4 cflour
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1 tspsalt and pepper
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2 tspmexican oregano
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1 largebag or tub of frozen red chile
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3-4 cwater
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2dozen corn tortillas
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6 ccolby-jack cheese
How to Make Wild Game Red Chile Enchiladas
- Heat a few tablespoons of oil in a skillet, add onion and meat. Brown. Add the garlic powder, cumin, jalapeno green/red chile powder, and season with salt and pepper. Cook through and set aside to cool. Wrap and put in the fridge until ready to use.
- To a deep dish skillet add 3 TBSP oil or crisco. Add 1/4 cup flour and adjust as needed to make a roux. Let it brown just a little.
- Add frozen red chile (or powder if you don't have frozen), water, salt and pepper and Mexican oregano. Turn the heat down and let this simmer for 20 minutes. Keep adding a little water...this should not be thick or too thin.
- In a small non-stick skillet, heat about 3/4 cup canola oil. When hot, dip corn tortillas in oil and remove to paper towels to drain.
- Place scant amount of cheese and caribou on softened tortillas and roll up.
- Place enchiladas in a pan that has been covered on the bottom with enchilada sauce. Repeat until the pan is full.
- Top the enchiladas with a layer of cheese and the remainder of the red chile enchilada sauce.
- Bake in a preheated oven at 350 for 40-45 minutes or until bubbly. Serve this with a dollop of sour cream and thin shreds of iceberg lettuce along with the Mexican Rice posted by Emma Machaca.
