Cheesy Ground Venison Enchiladas
This venison enchiladas recipe is a great way to use ground deer meat. Flour tortillas are filled with seasoned venison, red enchilada sauce, and melty cheddar and Monetary Jack cheese. Serve the enchiladas with delicious toppings like tomatoes, sour cream, and avocado and they'll quickly become one of your favorite venison recipes! The recipe freezes wonderfully, too.
Servings: 4 servings
Calories: 967kcal
Ingredients
- 2 teaspoons kosher salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ¾ tsp. cumin
- ½ tsp. paprika
- ½ tsp. chili powder
- ¼ tsp. coriander
- 2 tablespoons 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
For Serving:
- Sour cream, for serving
- Tomatoes, for serving
- Avocados, for serving
- Cilantro, for serving
Instructions
For the Filling:
- In a small bowl, whisk together 2 teaspoons 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 tablespoons 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 Casserole:
- 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.
For Serving:
- Remove from oven and top with sour cream, avocado, tomatoes, and cilantro before serving.
Video
Notes
- 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.
Nutrition
Serving: 2enchiladas | Calories: 967kcal | Carbohydrates: 38g | Protein: 76g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 262mg | Sodium: 2226mg | Potassium: 1040mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1306IU | Vitamin C: 13mg | Calcium: 766mg | Iron: 11mg