Spoiled Cat Enchiladas

No, this enchiladas recipe does not contain spoiled cats. It did come about, however when I was trying to make fresh homemade cat food for my cats. I proceeded to remove the bone from some chicken thighs and grind both the chicken liver and thighs in my kitchen aid grinder. Once the grind was done the recipe called for cooking the meat and adding rice to the final product. While I was cooking the meat, we decided it would be a good idea to test it on the cats before we added the rice. I had tasted it and thought it was really good. I grabbed about a spoonful for each cat, set it in their dish and let it cool. Once it was cool I put it in front of the cats. They gave it a quick sniff and proceeded to completely snub it. What a couple of spoiled little buggers.

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The Perfect Failure

Since the test had failed and we had a bunch of cooked chicken meat, I immediately thought, what am I going to do with all this cooked ground chicken? The idea of “shit on a shingle” came to mind, but since I don’t have any bread in the house, I knew that wouldn’t work. Then I remembered when we re-organized the spice cabinet that I had two packages of enchilada mix. I also had some leftover tortillas from making breakfast burritos the other day. Oh, yes! We were having enchiladas for dinner.

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Not a Great Name

So we sat down to eat the enchiladas for dinner, had one bite and firmly pronounced that these “Cat Food Enchiladas” were really pretty damn delicious. They are really good and the name produced a good laugh out of both of us. For the purposes of this recipe, however, I decided that that name might gross people out so I kept the name simple. In my brain, however, these will always be “Cat Food Enchiladas”. Or better yet “Spoiled Cate Enchiladas”.


 

Enchiladas

Delicious homemade enchiladas are a great way to use up leftover meat. 

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 people
Calories 269 kcal
Author Barbara Tidwell

Ingredients

  • 1 lb ground chicken thighs, or any ground meat
  • 1/2 lb ground chicken liver
  • 2 large eggs
  • 6 large flour tortillas
  • 1 whole tomato, chopped
  • 2 pkg dried enchilada sauce
  • 2 cans tomato paste
  • 3 1/2 c water
  • 1 1/2 tsp salt
  • 1 tsp chili powder
  • 1/4 tsp Cayenne pepper
  • 1 dollop sour cream (optional)
  • 1 dollop guacamole (optional)

Instructions

  1. Brown the ground chicken and chicken livers with the eggs.

  2. While the meat is browning put together the sauce by adding the water, tomato paste and seasoning packets together in a sauce pan. Simmer for about 2 minutes and remove from heat.

  3. Add chili powder, salt and Cheyenne pepper to the meat. Mix well. Once the meat is browned and seasoned remove from the heat.

  4. Add the diced tomato's, half the cheese and about half the sauce to the meat mixture.

  5. Heat the tortillas in some tin foil over a fire or in a skillet over a stove. If you are making these in your RV or at home, you can use a microwave for about 30 seconds.

  6. Once the tortillas are slightly heated, take each one and add the meat mixture to the tortilla. Fold the tortilla and place in Dutch oven or oven pan if baking these in an oven. Repeat for each tortilla. Spread the remaining sauce

  7. Sprinkle top with some more cheese.

  8. If using a Dutch oven, place about 17 pieces of charcoal on the top and 8 pieces on the bottom to attain a temperature of about 350 degrees for about 25 minutes.

  9. In an oven, cook for 25 minutes at 350° Fahrenheit.