Iguana enchiladas are an easy recipe for any level of experience. They yield a flavor packed meal, but still allow the iguana to speak for itself. This is a great recipe for anyone looking to try iguana for the first time, but would still like something familiar in the experience. We hope you enjoy this recipe!
- 3/4lb iguana meat (We used tails, but any section would work)
- 1 - 8oz can tomato sauce
- 6-8 - 8 inch flour tortillas
- 1 - 15oz can black beans
- 1 - 4.5oz can chopped green chiles
- 1 - 10oz can red enchilada sauce
- 1 bag shredded chihuahua cheese
- 1 bag shredded Mexican cheese blend
- Ground black pepper
- Garlic powder
- Chili powder
Cooking the meat:
- Thaw iguana meat, cut into 1-2 inch sections (for tails), and allow to come to room temperature. Allowing the meat to raise to room temp. will help it cook more evenly.
- Season the iguana meat with salt, pepper, garlic powder and chili powder as desired.
- Add 8oz can of tomato sauce to a medium sized frying pan. Heat the pan over medium-high heat.
- Add the iguana pieces to the tomato sauce and cook until the internal temp reaches 160°F. Cooking in tomato sauce will help cook more evenly without burning the meat. The acidic valve will also help break down the meat. Much like chicken, iguana should always be cooked to 160 degrees for safety.
- Once the internal temp has reached 160°F, remove from heat and place iguana on a cutting board, or similar surface for pulling.
Using two forks, pull the meat from the bone and shred. Discard the bones after the meat has been removed.
TIP: If you hold the meat at the larger end with a fork, you can use the flat side of the other fork to scrape down the length of the piece, from larger end to smaller. This will efficiently pull the meat from the bone with minimal effort.
NOTE: This is only one method of cooking. If you prefer to boil, stew, roast, or otherwise, it will all still work. Do what’s best for your situation.
Assembly and final bake:
- Preheat oven to 375°F.
- Mix 4.5oz can on green chiles with the already cooked iguana meat.
- Lay out a tortilla shell and add 1T enchilada sauce. Spread the sauce down the middle of the shell, about 3 inches wide from top to bottom.
- Place 2T black beans evenly down the center of the tortilla shell.
- Place approximately 3T iguana meat and green chiles mixture over the beans.
- Top with desired amount of chihuahua cheese, then roll the open ends of the tortilla around the contents.
- Place the wrapped contents in a 9x9 inch oven safe baking dish. Repeat steps 3-6 until the baking dish is full. 6-8 enchiladas should fit, depending on amount of contents and how tightly they’re placed.
- Take remaining enchiladas sauce (roughly 1/2 can) and pour it slowly and evenly over the top of the enchiladas.
- Cover the top with desired amount of shredded Mexican cheese and place in preheated oven.
- Bake 20-25 minutes, remove, and serve hot.