My camera failed to do justice to these enchiladas, maybe it the was the lighting, or maybe I was rushing the picture taking process in anticipation to eat these because they smelled so good. I just had little tidbits of goat leftover and decided to make enchiladas with them. These aren’t really traditional I guess but, like all the goat meals I’ve had, they were one of the better dishes I’ve eaten recently.
I started out browning little cut chunks of goat in the cast iron then sauteed a bunch of vegetables I had in the goat juices: chard, oyster mushrooms, onions, zucchini, and tomatoes with salt, lemon juice and olive oil. I cooked them just until they were a little browned and softened so they wouldn’t turn to mush. Then I packed the fillings into the tortillas, covered them with that traditional Trader Joes salsa and gruyere and cheddar, and then baked them for oh around maybe 15 minutes at 425*. These are quite easy to make and such a rich and satisfying meal with none of the ingredients overwhelming your palate or stealing the show.