ASHLEY SAWYER’S RABBIT ENCHILADAS

2 – 3 cups cooked rabbit meat

4 flour tortillas

3 cups grated Colby and Monterey jack cheese

1 small onion diced

1 bell pepper diced

2 – 10oz. Cans green Chile enchilada sauce

Put diced onion and bell pepper in skillet and sauté about two minutes.

Add rabbit meat and enchilada sauce, stir until mixed together.

Remove from heat and cool for five minutes.

Put two tablespoons of mix into flour tortilla and a small amount of cheese and roll up and put in small lightly greased casserole dish, repeat with all tortillas.

Cover enchiladas with remainder of mix and cover with rest of cheese.

Put dish in oven on 450 degrees or until all the cheese is melted about 10 – 12 min.

Submitted By~ Sandy & Ashley Sawyer
Youth District 4 MiniLop Breeder of the Year
Http://www.sawyersrabbitry.com