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This recipe for venison enchiladas is a great way to use ground deer meat. They’re full of flavorful venison, enchilada sauce, and melty cheese. Serve them with delicious toppings like tomatoes, sour cream, and avocado and they'll quickly become one of your favorite venison recipes!
This is one of my favorite dinner recipes. They're super easy but packed full of flavor and are a great way to use ground venison.
Venison Enchilada Ingredients
- Enchilada Sauce
- Ground Venison
- Kosher Salt
- Onions, Garlic, and Green Chilis
- Flour Tortillas (you can use corn, if you'd like!)
- Shredded Cheese
- Fun Toppings! (Think sour cream, avocado, tomato, etc.)
How to make this easy enchilada recipe
- Make the filling. By browning the venison with some spices, onion, garlic, green chilis, and shredded cheese.
- Assemble the enchiladas. A little enchilada sauce in the pan. A little sauce on a tortilla. A lotta filling in a tortilla. Roll ‘em up and cover them in the remaining sauce and cheese.
- Bake and enjoy. The cheese will get so melty. And the fresh toppings add crunch and cool and creamy and contrast. Don’t skimp on these!
Homemade Enchilada Sauce
If desired, you can make the red enchilada sauce from scratch! It's incredibly delicious and so simple to make. Here's how:
- In a medium sauce pot heat 3 tablespoons grapeseed oil over medium-high heat until shimmering.
- Whisk in 3 tablespoons flour to form a roux. Cook, stirring constantly until roux is light brown, about three minutes. This cooks the raw flour taste out!
- Add 2 tablespoons chili powder, 2 teaspoons kosher salt, 2 teaspoons garlic powder, 1 teaspoon cumin, stirring to combine. Let the spices warm for a minute to “bloom” and release their flavors.
- Stir in the 1 tablespoon fresh oregano (or ½ tablespoon dried) and 2 tablespoons tomato paste until combined. Whisk in 2 cups chicken stock until smooth.
- Cook the enchilada sauce for five or so minutes, until it has thickened slightly. Taste, and adjust seasoning accordingly.
You can now use this homemade sauce in place of the store-bought stuff in the recipe!
Making Enchiladas in Advance
All of the components of the enchiladas can be prepped ahead of time! And! The enchiladas themselves can be prepared ahead of time. Keep them in the fridge, covered in plastic wrap, for up to 24 hours before baking.
Freezing and Reheating Instructions
Because this dish can be prepared ahead, it’s a great option for weeknight dinners!
Prepare the recipe up to covering the enchiladas with their final layer of cheese. Instead of baking, however, when the dish is cooled, wrap it in plastic wrap, cover in tinfoil, and freeze for up to two months.
To prepare pan from frozen: The night before serving, thaw the enchiladas in the refrigerator. At dinner time, remove the plastic wrap and tinfoil and bake as directed in the recipe card.
Why you shouldn't use pre shredded cheese?
For the love of all that is good in this world, shred the cheese by hand! It makes a world of difference!
Many pre-shredded cheeses have additives like corn starch and more to keep them from clumping. Unfortunately, this also keeps them from melting smoothly in recipes and you don't get that gorgeous cheese pull!
As a bonus, bulk blocks of cheese are usually cheaper than the pre-shredded bags.
Kosher Salt vs Table Salt
This recipe calls for Kosher salt, which is different than the regular, iodized table salt. The grains are larger in Kosher salt, meaning that it doesn't taste "as salty" as table salt, when used in a 1:1 ration in recipes.
If you don't have Kosher salt, use half the directed amount of table salt. For example, use only 1 teaspoon table salt in this recipe.
With this recipe, as with any, be sure to taste and adjust seasoning as necessary during cooking. "Tasting as you go" is a hallmark of skilled cooks.
What other venison recipes would you like to see from me? I've got one for delicious venison burgers, venison meatloaf, and the perfect venison roast recipe. But I'm open to suggestions - leave a comment below!
Watch the recipe video!
Venison Enchilada Recipe
- 2 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ¾ tsp. cumin
- ½ tsp. paprika
- ½ tsp. chili powder
- ¼ tsp. coriander
- 2 tablespoon olive oil
- 1 small white onion diced
- 2 garlic cloves minced
- 2 pounds ground venison
- 4 ounces diced green chilis
- 2 cups red enchilada sauce
- 8 flour tortillas
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ cups shredded Monterrey Jack cheese
- Sour cream for serving
- Tomatoes for serving
- Avocados for serving
- Cilantro for serving
For the Filling:
- In a small bowl, whisk together 2 tsp. kosher salt, 1 tsp. garlic powder, 1 tsp. onion powder, ¾ tsp. cumin, ½ tsp. paprika, ½ tsp. chili powder and ¼ tsp. coriander. Set aside.
- In a large skillet, heat 2 tablespoon olive oil over medium heat. Add the onions, stirring to coat, and cook for three minutes, until they begin to soften. Stir in the garlic and cook until fragrant, about one minute.
- Add in the venison and cook until completely browned, about 7 – 9 minutes. Sprinkle in the seasoning mixture and cook for another minute before stirring in the green chilis. Remove from heat and stir in ½ cup of the sharp cheddar cheese and ½ cup of the Monterrey jack cheese.
To assemble the Venison Enchiladas:
- Preheat oven to 350 degrees. Spread about ½ cup of enchilada sauce into the bottom of a 9x13 baking dish.
- Place a tortilla on a plate and smear a small dollop of enchilada sauce over the entire surface. Flip the tortilla and coat the other half with more sauce. Spoon ⅛ of the venison mixture onto the tortilla and roll into a tight tube. Place in prepared pan, seam side down, and repeat the process with the remaining tortillas.
- When all eight enchiladas are in the pan, pour the remaining red sauce over the top of the enchiladas and sprinkle with the remaining shredded cheese.
- Bake in preheated oven for 20 – 25 minutes or until cheese is bubbly and melted.
- Remove from oven and top with sour cream, avocado, tomatoes, and cilantro before serving.
- Refer to post on instructions for making homemade enchilada sauce.
- To store leftover enchiladas, wrap tightly in plastic wrap and refrigerate for up to three days.