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Venison Enchiladas


  • Author: Miss AK
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 enchiladas 1x

Description

These cheesy venison enchiladas are easy to make and have the perfect red enchilada sauce that goes great with wild game.


Scale

Ingredients

For the enchilada sauce (you can do storebought, you’ll need 2 cups of sauce): 

  • 1 Tbsp. olive oil
  • 2 Tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 3/4 tsp. salt
  • 2 Tbsp. tomato paste
  • 15 oz (or 2 cups) tomato sauce

For the enchiladas: 

  • 1 Tbsp. olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced 
  • 1 lb. ground venison (or elk, moose, antelope, bear, etc)
  • 2 garlic cloves, minced
  • 1 tsp. chili powder
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1 (15 oz) can beans (black, pinto, or kidney)
  • 1 cup enchilada sauce + 1 cup enchilada sauce for the top
  • 1 cup pepper jack cheese + 1 cup pepper jack cheese for the top
  • 8 tortillas, I like flour or brown rice tortillas, I haven’t made this with corn

Instructions

  1. Preheat the oven to 350F. 
  2. Start by making the enchilada sauce. In a small saucepan, add the olive oil over medium heat. Add the chili powder, cumin, garlic powder, onion powder, and salt and cook in the oil for 2 minutes to release the flavor. Then, add the tomato paste and tomato sauce and mix well. Let the sauce simmer covered on low heat while you make the filling. 
  3. To make the enchiladas heat the remaining olive oil in a large skillet over medium heat. Add the onions and peppers and saute for 4-5 minutes before adding the meat. Brown the meat, this takes about 7-8 minutes. 
  4. Then, add the garlic, chili powder, salt, and pepper to the meat mixture and cook for 2 minutes before stirring in the beans, 1 cup of the enchilada sauce, and 1 cup of the cheese. Mix well and remove from the heat.
  5. Then, get out a large casserole dish (I use an 11×7, but any large dish will work) and lay 1 tortilla in the dish. Spoon about a 1/4 cup portion of filling in a line on the tortilla and wrap the tortilla around the filling, making an open-ended burrito. Do this with the 8 remaining tortillas, stacking them against each other, until they’re all filled. 
  6. Top with the remaining sauce and cheese and cover the dish with foil. Bake for 20 minutes covered, and 10 minutes uncovered in the oven, or until the cheese is bubbly. 
  7. Serve with any desired toppings & enjoy!
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican American

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 415
  • Sugar: 10 g
  • Sodium: 780 mg
  • Fat: 17 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 8 g
  • Protein: 24 g
  • Cholesterol: 48 mg

Keywords: enchiladas, venison, deer meat

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