Sometimes I forget just how easy it is to make delicious enchiladas.

A few years ago when we were visiting New Mexico and enjoying the food, we decided to replicate some of it when we got home. Enchiladas were one of those favorites.

1.5 lbs. ground caribou
1 large onion, chopped
3 cloves garlic, minced
1 tsp chile powder
1 can black beans

2 or 3 15-oz. cans of tomato sauce (depending on how much sauce you like)
2 jalapeños, chopped
2 chilpotles in adobo sauce, chopped
1 tsp oregano

2 cups grated cheese
10 8-inch corn tortillas

Pre-heat the oven to 350 degrees. Fry up the burger with half the onion and garlic and the chile powder. While that is starting, saute the other half of the onion in some oil in a saucepan, and when the onion is translucent, add the tomato sauce and the other chiles, the oregano, and the other half of the garlic. (I also add more chiles if I want it spicier.) When the meat is almost done, add the beans and heat until bubbly.

A pan full of Rudolph Enchiladas

If the tortillas need softening, put them in the microwave for about 30 seconds. Pour half the sauce into the bottom of a 9 x 13 inch baking pan, then rapidly assemble the tortillas: put ¼ to ½ a cup of meat mixture into each tortilla, roll it up, and lay each one seam-down in a row on the bed of sauce. Pack them in lightly. I do it quickly so I don’t burn my hands; I am too impatient to wait for anything to cool. Fill out the edge of the pan with a couple more so it’s all fairly level, then pour the rest of the sauce over it all. Sprinkle the grated cheese over it all. Cook in a 350 degree oven for 15-20 minutes. When you are hungry and fast, you can go from start to eating in just 40 minutes. We love them as leftovers, too.

Rudolph Enchiladas