Venison Enchiladas Recipe

Total prep time: 35 minutes    Total cook time: 15 minutes

Serves: 4-6

Ingredients:

1 lb. ground venison

1 Bottle Trader Joe enchilada sauce

2-3 cups of Mexican shredded cheese

Flour tortillas – Any size will work

½ cup black beans

1-2 Diced avocados

Salsa Verde

Sour cream

Cilantro

Green onions

Diced Tomatoes

Shredded lettuce

Olive Oil

Cooking:

Preheat oven to 350⁰. Heat skillet over medium-high heat, add venison. Once venison is browned (drain fat if needed), add ½ cup of enchilada sauce, 1 cup of shredded cheese, ½ cup of black beans (optional) mix to incorporate, and heat through until cheese is melted. Remove from heat. Set aside.

Now we need to warm our flour tortillas, we recommend using “La Banderita” brand shells. Bring another skillet to medium heat, add 1 tsp. oil and heat a tortilla shell until it begins to form bubbles, then flip over and repeat on the other side. This generally takes 30-45sec. Do not make tortillas too crispy or they will crack during the rolling process. Once a tortilla has been warmed, add a scoop of meat in the middle of each shell, spread meat down the middle, and roll them up. Place on a cookie sheet until all shells are filled, this helps keep tortilla shells from getting soggy in the baking dish. 

Drizzle a little enchilada sauce in the bottom of a 9 x 13 baking dish. Place rolled tortillas into dish and top them with the remaining enchilada sauce. Sprinkle 1-2 cups of shredded cheese over the top.

Place in oven and bake uncovered for ~15mins, broil for the last couple minutes to add some texture to the tortillas (optional). Remove from the oven. Sprinkle green onions and cilantro (optional) and allow them to cool for 5 minutes. Serve and enjoy. Some of our favorite toppings are shredded lettuce, diced tomatoes, Salsa Verde, sour cream, and avocado.