Placenta Enchilada

Placenta Enchilada

1 lb ground placenta
1 med onion. chopped
1/2 cup sour cream
2 Tblsp parsley, chopped
1 tsp salt
1/4 tsp pepper
1 cup cheddar cheese

Brown and drain the ground placenta and onion together. Add sour cream, parsley, salt and pepper. Fill flour tortillas with placenta mixture. Roll and place seam side down in baking pan. Top with sauce (recipe follows). Bake at 350°F for 15 minutes. Top with cheese and bake 5 min more until cheese melts.

Enchilada Sauce

1 (15 oz) can tomoato sauce (while tomatoes are out of season)
3/4 cup water
1/3 cup green pepper chopped
1 Tblsp chili powder
1/2 tsp oregano
1/4 tsp cumin
1/8 tsp garlic powder

Mix ingredients and cook over medium heat.

Serve with rice and beans.