Green Chile Goose Enchiladas with Tomatillo Sauce
There’s something about taking a tougher cut of wild game and turning it into pure comfort food that never gets old—and these Green Chile Goose Enchiladas are exactly that. If you’ve ever struggled with keeping goose tender and flavorful, this recipe solves that problem in the best way possible. Slow-cooked until it’s fall-apart tender, then rolled into soft tortillas and smothered in a bright, tangy tomatillo sauce, this is the kind of meal that wins over even the “I don’t like goose” crowd.
Goose has a reputation—and honestly, it’s not always a great one. But when you treat it right, especially with low and slow cooking, it transforms into something rich, juicy, and packed with flavor. Pair that with green chiles, warm spices, and a fresh roasted tomatillo sauce, and you’ve got a dish that feels like a cross between classic comfort food and bold Southwestern flavor.
What I love most about this recipe is how versatile it is. You can go all in with a quick homemade tomatillo sauce, or keep things simple with a good store-bought salsa verde when you’re short on time. Either way, the end result is a pan of cheesy, saucy enchiladas that are perfect for feeding a group, meal prepping, or just putting a new spin on your wild game lineup.
If you’re looking for a new way to use goose that’s easy, reliable, and seriously good—this is one recipe you’ll come back to all season long.
Why You’ll Love This Recipe
If you’ve ever wondered what to do with goose that doesn’t involve jerky or sausage—this is it. Slow cooking transforms goose into tender, shreddable meat that soaks up bold green chile flavor. Wrapped in soft tortillas and covered in tangy tomatillo sauce, these enchiladas are a total crowd-pleaser.
This recipe is perfect for:
- Snow goose or Canada goose
- Meal prepping wild game
- Feeding a crowd
- Turning tougher cuts into something incredible
Can You Use Store-Bought Tomatillo Sauce?
Absolutely—and it’s a great shortcut.
If you’re short on time, swap the homemade sauce for:
- 2–3 cups of store-bought salsa verde or tomatillo enchilada sauce
Tip: Look for a thicker-style salsa verde so your enchiladas don’t get watery. If it’s thin, simmer it for a few minutes to reduce before using.
Tips for Success
- Don’t skip the slow cook: Goose needs time to break down and become tender.
- Use leg meat if you have it: It shreds beautifully.
- Control the heat: Remove jalapeño seeds for a milder sauce.
- Avoid soggy enchiladas: Don’t oversaturate tortillas—light coating is enough.
Storage & Reheating
- Fridge: Store up to 4 days in an airtight container
- Freeze: Freeze assembled (unbaked) or fully cooked for up to 3 months
- Reheat: Bake at 350°F until warmed through, or microwave individual portions
Green Chile Goose Enchiladas with Tomatillo Sauce
These Green Chile Goose Enchiladas are slow-cooked until tender, then rolled in tortillas and smothered in a fresh tomatillo sauce. The perfect wild game comfort food recipe!
- Prep Time: 15 minutes (plus 6–8 hours for slow cooker)
- Cook Time: 20-25 minutes (baking)
- Total Time: ~6.5-8.5 hours
- Yield: 8 servings 1x
Ingredients
For the Goose
- 1.5 lbs goose (breast or leg meat, or mix)
- 1 cup chicken stock
- 1 onion, roughly chopped
- 1 (4 ounce) can diced green chiles
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground coriander
- 1 tsp smoked paprika
For the Tomatillo Sauce (or 2–3 cups of store-bought salsa verde or tomatillo enchilada sauce)
- 1 lb tomatillos, husked and halved
- 1–2 jalapeño peppers, halved (seeded for less heat)
- 1 small onion, quartered
- 2 cloves garlic, unpeeled
- Juice of 1 lime
- ½ cup fresh cilantro
- 1 cup chicken stock
- 1 tsp ground cumin
- Salt, to taste
For the Enchiladas
- 6–8 large flour tortillas (10-inch)
- 1.5–2 cups shredded Monterey Jack or cheddar cheese
- Garnishes
- Pico De Gallo
- Chopped cilantro
- Lime wedges
Instructions
Cook the Goose (Slow Cooker)
- Trim goose of excess fat or silver skin. Place in a slow cooker.
- Add onion, green chiles, stock, salt, pepper, coriander, and smoked paprika. Stir to mix.
- Set the slow cooker to low for 6–8 hours (or high for 4–5 hours) until the goose is fork-tender.
- Remove goose, shred with two forks, and mix with ¼ cup cooking liquid for flavor.
Make the Tomatillo Sauce
- Place tomatillos, jalapeños, onion, and unpeeled garlic on a baking sheet. Broil for 5-7 minutes until the tomatillos and jalapeños are blistered and charred.
- Peel garlic once cooled enough to handle. Blend roasted ingredients with cilantro, stock, cumin, lime juice, and a pinch of salt until smooth. Adjust with salt or more lime as desired.
Assemble Enchiladas
- Preheat oven to 375°F.
- Microwave flour tortillas in a damp towel for 30 seconds to make pliable (no skillet needed).
- Spread ½ cup sauce in a 9×13-inch baking dish. Pour remaining sauce into a shallow bowl.
- Spread a spoonful of sauce all over the tortilla. Place 1/4 cup shredded goose and 1 tbsp cheese along the center. Roll tightly; place seam-side down in the dish. Repeat to fill the dish with remaining tortillas and filling
- Pour any desired amount of the remaining sauce over enchiladas; sprinkle with remaining cheese.
4. Bake and Serve
- Bake for 25–30 minutes until the cheese is melted and bubbly.
- Top with pico de gallo, cilantro, and jalapeños.
Notes
Storage & Reheating
- Fridge: Store up to 4 days in an airtight container
- Freeze: Freeze assembled (unbaked) or fully cooked for up to 3 months
- Reheat: Bake at 350°F until warmed through, or microwave individual portions
