This rabbit enchilada dip is a great appetizer or main dish. Cook your rabbit meat ahead of time and throw this together after work. Easy to make, even easier to eat!
Rabbit Enchilada Dip
2 cups shredded cooked rabbit meat
1 10 oz can of red enchilada sauce
1 4.5 oz can off chopped green chiles
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
Sour cream and Guacamole, optional
Heat oven to 350°F. Lightly oil 13×9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, combine shredded rabbit, enchilada sauce, chiles, 1/2 cup of Monterey Jack cheese and 1/2 cup of the Cheddar cheese.
Pour into baking dish.
Top with remaining cheeses.
Bake about 20 minutes or until bubbly around edges. Cool 5 minutes before serving with tortilla chips
Serve with sour cream and guacamole to round out the dish.