Venison Enchilada Recipe
Made with ground venison and a homemade Mexican red sauce, these venison enchiladas are an easy dinnertime recipe to enjoy any time of year!
Servings: 4 servings
For the Red Enchilada Sauce:
- 3 tablespoon grapeseed oil
- 3 tablespoon flour
- 2 tablespoon chili powder
- 2 teaspoon garlic powder
- 1 teaspoon cumin
- 1 tablespoon kosher salt
- 1 tablespoon fresh oregano (or ½ tablespoon dried)
- 2 tablespoon tomato paste
- 2 cups chicken stock
For the Enchiladas:
- 2 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ¼ teaspoon coriander
- 2 tablespoon olive oil
- 1 small white onion diced
- 2 garlic cloves minced
- 2 pounds ground venison
- 4 ounces diced green chilis
- 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 Red Enchilada Sauce:
In a medium sauce pot heat the oil over medium heat until shimmering. Whisk in flour to form a roux. Cook, stirring constantly until roux is light brown, about three minutes. This cooks the raw flour taste out!
Add all of the spices and stir to combine. Let the spices warm for a minute to “bloom” and release their flavors. Stir in the fresh oregano and tomato paste until combined. Whisk in the chicken stock until smooth.
Cook the enchilada sauce for five or so minutes, until it has thickened slightly. Taste, and adjust seasoning accordingly.
For the Venison Enchiladas:
In a small bowl, whisk together the kosher salt, garlic powder, onion powder, cumin, paprika, chili powder and coriander. Set aside.
In a large skillet, heat the 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 set aside.
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 cheeses.
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.
- To store leftover enchiladas, wrap tightly in plastic wrap and refrigerate for up to three days.
Serving: 2enchiladas | Calories: 1151kcal | Carbohydrates: 54g | Protein: 82g | Fat: 68g | Saturated Fat: 28g | Cholesterol: 267mg | Sodium: 4203mg | Potassium: 1410mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2638IU | Vitamin C: 14mg | Calcium: 791mg | Iron: 13mg