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  • Wild Game Gourmet

Enchiladas

This recipe will make the house smell like an authentic Mexican restaurant! I have perfected this over the years thanks to my time in southern California. Great for parties and large groups. It sounds complicated but I promise you it's not! Re-thinking the hunting harvest yet again, you can create anything!


Servings: 15

Prep time: 45 minutes

Cook time: 6 hours (for slow cooking) 30 minutes for precooked meat


Ingredients

1 frozen roast (neck roast suggested)

1 Tbsp cumin

1 Tbsp smoked paprika

1 Tbsp cayenne pepper

3 Tbsp olive oil

1 cup red wine

1 box beef stock

1 onion, cubed

8 cups enchilada sauce (recipe below -note additional ingredients, buy it from the can I won't judge you! I recommend Las Palmas mild red sauce if you do that)

1 package small corn tortillas (30 count)

1 large bag Mexican blend shredded cheese

1 jar green olives

1 can nonstick spray


Instructions

Meat:

-In slow cooker, add wine, stock and onion

-Place on low heat (middle setting on slow cooker between warm and high)

-Remove frozen roast from package

-Combine cumin, paprika and pepper, for dry rub, coat generously

-Heat olive oil in large skillet on high heat, sear roast on all sides

-Place roast in slow cooker, cover and cook for 5 hours


Sauce:

Approximately 1 hour from assembly time...Combine the following and place on low heat to simmer

-1/2 cup olive oil

-4 Tbsp flour

-6 Tbsp chili powder

-2 8 oz can tomato sauce

-2 cup beef broth

-4 tsp cumin

-2 Tbsp minced garlic

-1 tsp onion powder

-1/2 tsp salt


Set up your assembly line:

On separate plates place a generous amount of shredded cheese and olives

Set out 2 more plates, one will be to dip your tortillas in the sauce, the other will be for assembly


Make the magic happen:

-Preheat oven to 350

-Pour just enough sauce in two rectangle glass baking dishes to coat the bottom lightly

-Remove roast from slow cooker, shred and place in large bowl

-Pour just enough sauce on the meat to coat

-Place your bowl of meat in the assembly line

-Add enough sauce to fill your "dipping plate" in your assembly line

-Heat a small saucepan (just big enough for your tortillas) to medium-high heat

-Spray with non stick spray

-Place tortilla in pan, let it brown (about 10 seconds) flip, brown 10 more seconds

-Dip tortilla in sauce plate, coat both sides liberally

-Place tortilla on assembly plate

-Place a small amount of meat, cheese and 3 olives in tortilla (not to much you need to roll it closed!)

*TIP: As soon as you assemble an enchilada before you roll it, spray your pan and throw another one in, as soon as you roll the enchilada and place it in your baking dish, it's ready for the flip

-Roll the enchilada and place it seam down in the baking dish

-Repeat this process until you are done and your pan is filled up

*Take cocktail breaks as you deem necessary*

-When your baking dishes are full, pour remaining sauce on enchiladas, don't drown them... (you can add sauce, but you can't take it away) any remaining sauce should be added to a carafe for your guests to add if they would like

-Sprinkle with remaining cheese and dot with remaining olives

-Place in the oven and bake for 30 minutes


ENJOY!


Note: Best served with shredded lettuce and sour cream. Pairs well with Spanish rice and re-fried beans.


ALSO NOTE: This recipe is fantastic with the bird of your choice!











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