Chickens and rabbits have been raised on the Grieb Ranch through the years. However, it was only in 2000’s that the Grieb family changed from eating fried chicken and rabbit to enjoying chicken or rabbit enchiladas.
Recipe for: Chicken or Rabbit Enchiladas
From the Kitchens of: Sandi Ferrio and Connie Grieb Willems Servings: 8
- Seasoning packet – 1 teaspoon Cumin, 1 teaspoon chili powder, ½ teaspoon salt and 1 Tablespoon onion Powder
- 2 – 2 1⁄2 lbs dressed rabbit or 2 – 2 1/2 lbs broiler- fryer chicken whole
- Water, pepper and garlic to slow cook meat in
- 3 Cups Cheddar cheese or your favorite cheese – grated
- 8 to 10 flour tortillas
- 2 small cans Green Enchilada Sauce (Mild) or one large can 28oz
About two hours before you begin prepping the enchiladas prepare the chicken or rabbit meat – Place chicken or rabbit in a large crock pot and add pepper and garlic with water. Cook on high for 2 hours until meat falls off bones. Remove and allow to cool. When cool, pull meat from the bones and shred the meat.
After meat has been cooked:
- Warm shredded meat in frying pan with a small amount of oil or PAM spray to help keep meat from sticking. As meat heats, sprinkle seasoning packet to taste.
- Heat green enchilada sauce in separate saucepan until warmed. Remove from heat.
- Warm 8 to 10 flour tortillas in microwave 20 to 30 seconds until warm. This softens the tortillas and makes them more pliable.
- Pour enough sauce in bottom of 9×13 dish to just cover it.
- Dip a tortilla into sauce in saucepan then lay on a plate and fill with a few spoonfuls of meat and shredded cheese then roll up tightly. Place in casserole dish.
- Repeat until pan is full. Pour remaining sauce over enchiladas.
- Sprinkle with remaining cheese.
- Bake 350 degree for 20 minutes covered. Remove from oven and let sit for 5 min. before serving.
Dress with salsa, sour cream and olives as desired. Serve Enchiladas with a side salad, or beans and rice.