Arkansas Outdoors
Squirrel Enchiladas
Squirrel Enchiladas
- 2 cups cooked, de-boned squirrel
- 1 roasted garlic
- 1 16oz. jar salsa
- ½ cup heavy cream
- Corn tortillas
- 8 oz. shredded Monterey Jack cheese
Mix together salsa and cream. Set aside. Mix squirrel, garlic, ½ cup salsa mixture and ½ cup cheese. Set aside. Wrap tortillas in damp towel and microwave for one minute. This softens tortillas and makes them easier to roll.
Coat baking dish with vegetable spray. Fill each tortilla with squirrel mixture, roll up and place seam side down in baking dish. Top with remaining salsa mixture and cheese.
Bake in 350 degree pre-heated oven for 30 minutes or until cheese is lightly brown and bubbly.
Contact:
Phone:
