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  • BOUDIN ENCHILADA

    1 vote
    BOUDIN ENCHILADA
    Prep: 15 min Cook: 20 min Servings: 20
    by GARY ESTESS
    80 recipes
    >
    WHEN WE WERE AT A SUPPER BOWL PARTY, WE WERE EATING BOUDIN TACOS AND THEY WERE SO GOOD AND THIS STARTED THE RECIPE. I HAVE SERVE THIS A NUMBER TIMES AND EVERY ONE LOVED THIS RECIPE.

    Ingredients

    • 1. 2 LB. OF BOUDIN OUT OF THE CASING
    • 2. 2 CAN OF CHICKEN BROTH
    • 3. 2 TBSP OF FLOUR
    • 4. 20 FLOUR TORTILLA
    • 5. SALT AND PEPPER
    • 6. 1/8 CUP WATER
    • 7. 8 OZ. LONG HORN CHEESE OR CHEDDAR CHEESE

    Directions

    1. FIRST TAKE BOUDIN OUT OF CASING AND CRUMBLE BOUDIN IN A SMALL POT ADD WATER AND HEAT TO A SOFT TEXTURE. IN A SMALL FRYING PAN ADD BROTH FLOUR AND MIX, AND HEAT, BUT DO NOT LET BOIL. TAKE EACH FLOUR TORTILLA AND LAY IN SAUCE TILL THEY GET PLYABLE ADD BOUDIN AND ROLL TO A ENCHILADA AND STACK IN A PRYEX DISH. AFTHER YOU GOT THEM DONE ADD THE REST OF THE BROTH ON TOP AND CHEESE. SOME TIMES BOUDIN AS VERY SPICEY SO TAST IT SOME TIMES YOU CAN ADD A LITTLE MUSTARD TO COOL IT DOWN.

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