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
Scale
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