Venison Enchiladas


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 tbsp chopped jalapeño (I use chopped pickled jalapeños but fresh would work just fine)

  • Salt & pepper to taste

Instructions:

Preheat oven to 350 degrees.

Brown the ground venison meat and onion flakes until done, drain. Mix in the can of refried beans and 1/2 can of green chilies. You can put in a splash of beef broth so that the mixture is not super thick, if you prefer.

Spray a 9x13 baking dish with cooking spray and fill bottom of dish with half of the can of red enchilada sauce.

I personally use 6 large tortillas and my dish is jam packed full of enchiladas, but you can make less or more, it’s up to you! Place meat & bean mixture into tortillas and roll to form an enchilada. Place in baking dish with enchilada sauce.

Once the pan is full of yummy enchiladas, pour the rest of the red enchilada sauce over the enchiladas.

Empty the Rico’s nacho cheese into a microwave safe bowl, with the rest of the green chilies and some chopped jalapeños if you choose to spice it up a little! Mix together and warm for about 20 seconds in the microwave. Pour cheese mixture over enchiladas. (Feel more than welcome to make your own cheese sauce if you don’t want to use processed cheese, I just had it in the pantry and personally LOVE this brand of nacho cheese!)

Bake uncovered at 350 for 10 minutes. Remove from oven and top with shredded cheese and some jalapeño peppers. Place back into the oven for about 7-10 minutes until cheese is melted and bubbly!

Let cool and enjoy your venison Mexican dish! I serve with rice and beans. I altered this recipe to fit my personal taste and encourage you to do the same if there is something you think you can tweak to improve it, do it!!

Happy hunting!

Team Member Jessica Lane Shipp

Follow Jessica on Instagram at @jessicalaneshipp.

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