Goose Enchiladas

Since enchiladas are an extremely versatile meal, they can be prepared with a number of different ingredients that most find quite tasty, including goose meat. The filling is a simple mixture of onions, red bell pepper and sliced goose seasoned with a blend of fragrant spices. Roll the flour tortillas around the filling, cover in the savory red enchilada sauce, top with cheese and cilantro and bake until bubbling hot.

With my goose enchilada recipe, you’ll be able to fool anyone into begging you for a second serving.

No goose in the freezer, no problem. Substitute 6 duck breasts in place of the goose meat.

Goose Enchiladas

Since enchiladas are an extremely versatile meal, they can be prepared with a number of different ingredients that most find quite tasty, including goose meat.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Course: Main Course

Cuisine: American

Keyword: goose enchiladas, waterfowl recipes

Servings: 4

Ingredients

• 4 skinless boneless goose breasts, cut into thin strips
• 2 tbsp olive oil
• 1 white onion, chopped
• 1 red bell pepper, chopped
• 1 tbsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp Mexican oregano
• 1/2 tsp kosher salt
• 2 cups Colby Jack cheese, shredded
• 6-8 flour tortillas
• 2 tbsp fresh cilantro, chopped

Red Enchilada Sauce (yields 2 cups)

• 2 tbsp vegetable oil
• 3 tbsp flour
• 2 tbsp chili powder
• 1 tbsp cumin
• 1/2 tsp Mexican oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 2 cups vegetable or chicken broth

Instructions

• Heat a sauce pan over medium heat and add the oil. Whisk in the flour and seasonings creating a paste like base.Carefully pour in broth whisking the sauce until smooth. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)
• Preheat oven to 375 degrees F.
• Heat a skillet over medium heat and add oil, onions and bell pepper cooking for about 5-6 minutes. Add sliced goose to skillet and cook until browned. Add the seasonings to the meat and stir to combine. Remove from heat.
• Pour a 1/2 cup of sauce on the bottom of a 9-by-13-inch baking dish.
• Fill flour tortillas with the meat mixture and a little cheese rolling up to enclose. Place the seam side down and arrange side by side in the baking dish. Pour the red sauce over the enchiladas and top with the remaining cheese and chopped cilantro.
• Bake uncovered in the oven for 30 minutes until the cheese is melted and the sauce is bubbling hot.
• Serve with your favorite condiments like sour cream.

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