Go Back

Tex-Mex Venison Enchiladas

Sure to please even the pickiest of eaters, these flavorful enchiladas are an excellent way to use canned or ground venison.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4

Equipment

  • 1 skillet or frying pan
  • 1 9x13" baking dish

Ingredients
  

  • 1 jar canned venison OR 1 lb ground venison
  • 1 4 oz. can diced green chiles
  • 1 10 oz. can red enchilada sauce
  • 1 pkg flour tortillas, 8-10"
  • 1 8 oz. pkg shredded cheese
  • ½ cup diced onions *optional
  • ½ tsp cumin
  • ½ tsp adobo *optional

Instructions
 

  • 1. Preheat oven to 375℉.
    2. Add the venison, chiles, onions, and ½ cup of the enchilada sauce to a frying pan.
    3. Saute until flavors have blended and onions have become transparent. If using ground venison, make sure that it is fully browned.
    4. Spread ½ cup of the enchilada sauce evenly in the bottom of the baking dish.
    5. Place ¼ cup of the meat mixture in center of each flour tortilla; sprinkle with about 1 tbsp of shredded cheese. Roll tortillas tightly; place in baking dish seam side down. Continue for each tortilla until baking dish is full.
    6. Spread remaining enchilada sauce evenly over rolled tortillas in the baking dish. Sprinkle with remaining cheese.
    7. Bake for 20-25 minutes at 375℉. Let stand 5 minutes before serving. Add toppings if desired.
Keyword deer meat, enchiladas, tex-mex, venison