We love easy weeknight meals, and love using the meat we've harvested ourselves and this recipe combines both to create a delicious Mexican dish! Ingredients: 2 lbs of ground venison (you can use 1lb but I like my enchiladas full and beefy so I use 2lbs) 1 tbsp onion flakes or diced onions 1 8oz can refried beans 1 8oz can Rico’s nacho cheese 1 28oz can red enchilada sauce 1 4.5oz can diced green chilies 1/2 cup of shredded cheese of your choice 1 package of large tortillas 1

Although I enjoy cooking, I don't like spending a lot of time doing it. I like quick meals that are easy to make and don't require a ton of special ingredients--especially in the fall when it's hunting season and I'm trying to squeeze in a quick evening hunt. For this recipe, I used grouse that we had shot the weekend prior, but you could use turkey, venison or any other meat of your choice. Additionally, many of the ingredients are optional and dependent on your specific tas