Venison Enchiladas
I didn't think enchiladas could get any better, until I tried them with venison! These venison enchiladas are cheesy, flavorful, and an easy make-ahead meal. Enjoy!
Servings: 6 servings
Calories: 371kcal
Equipment
- 9x13 baking dish
Ingredients
- 1 lb ground venison
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 1/4 cups enchilada sauce divided
- 2 cups shredded cheese (I use cheddar) divided
- 1 onion finely chopped (optional)
- 10 6-inch corn tortillas
Instructions
- Preheat the oven to 375°F. In a skillet over medium heat, cook the ground venison, breaking it up as it cooks. Add the chili powder, cumin, garlic powder, salt, and pepper, and continue cooking until the meat is fully cooked through. Remove from heat.
- Remove the skillet from the heat and add 3/4 cup of enchilada sauce, 1 cup of shredded cheese, and the onion to the cooked venison.
- Spread a thin layer of enchilada sauce across the bottom of a 9×13 baking dish and set aside.
- Scoop about 1/4 to 1/3 cup of filling into a tortilla. Fold the sides over and place seam side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Bake for 20–25 minutes, until the cheese is melted and bubbly and everything is heated through.
- Serve warm with sour cream and guacamole.
Notes
- I used homemade corn tortillas, but store-bought works just as well. You can also use small flour tortillas.
- If you are using corn tortillas, warm the tortillas one at a time in a skillet for about 10 seconds per side, just until they are soft and easy to work with.
- You can make these enchiladas ahead of time and keep them in the fridge, unbaked, until you're ready to bake and serve. If they are cold from the fridge, keep in mind you will likely need to bake them longer.