Venison Enchiladas
Venison Enchiladas with ground meat are cheesy, filling, and coated with a flavorful homemade enchilada sauce. These are easy enough to prepare, that you can have Mexican food at home any night of the week.
Servings: 6 servings
Calories: 567kcal
Ingredients
Enchilada Sauce
- 2 tbsp. oil such as avocado oil
- 2 tablespoon flour
- 1 ½ tsp. cumin
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. salt
- 2 tbsp. tomato paste
- 2 cups chicken stock
Enchiladas
- 1 ½ lbs. ground venison
- 1 green bell pepper diced
- 2 garlic cloves minced
- 1 medium white onion diced
- 1 tbsp. avocado oil
- 12 corn tortillas
- 2 cups shredded monterey jack cheese
Instructions
- To a small saucepan, add 2 tbsp. oil and heat over medium heat. Add spices, salt, and tomato paste and whisk to combine. Cook for one minute to bring out the flavors.
- Sprinkle in flour and whisk to create a roux. It will look very thick at first. Cook for one to two minutes, whisking periodically so that it doesn’t burn.
- Slowly whisk in chicken stock to form the enchilada sauce. Once all of the chicken stock has been added, turn heat to medium low and simmer for approximately five minutes. Remove from heat and set to the side.
- Take the time to heat up your tortillas. You can do so by placing each on the grates of a gas stove top, working quickly to avoid burning. Alternatively, you can microwave them for a few seconds to make them more pliable.
- To a sauté pan or cast-iron skillet, add remaining oil and brown venison meat, breaking it up as you go. I like to make sure it’s nice and brown for the added flavor. This should take about 8 to 10 minutes.
- Add in diced peppers, onions, and garlic and allow to cook for 3 to 4 minutes until they are just softened.
- Add ½ cup of the prepared enchilada sauce along with ½ cup of shredded cheese and stir.
- Fill corn tortillas with venison filling and roll tightly before placing each enchilada to a casserole dish.
- Pour remaining enchilada sauce over the top.
- Sprinkle the remaining cheese over the top of the enchiladas.
- Bake at 350°F for 25 minutes or until the cheese is melted and bubbly.
Nutrition
Calories: 567kcal | Carbohydrates: 35g | Protein: 40g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 825mg | Potassium: 778mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1106IU | Vitamin C: 19mg | Calcium: 368mg | Iron: 6mg