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Venison Enchiladas
I didn't think enchiladas could get any better, until I tried them with venison! These venison enchiladas are cheesy, flavorful, and an easy make-ahead meal. Enjoy!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Laura📖 castironskilletcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- oven
- baking dish
📝 Preparation Steps
1
Preheat the oven to 375°F. In a skillet over medium heat, cook the ground venison, breaking it up as it cooks. Add the chili powder, cumin, garlic powder, salt, and pepper, and continue cooking until the meat is fully cooked through. Remove from heat.
ground venison1 lbchili powder1 teaspoon
2
Remove the skillet from the heat and add 3/4 cup of enchilada sauce, 1 cup of shredded cheese, and the onion to the cooked venison.
shredded cheese (I use cheddar) (divided)2 cupsonion (finely chopped (optional))1ground venison1 lb
3
Spread a thin layer of enchilada sauce across the bottom of a 9×13 baking dish and set aside.
4
Scoop about 1/4 to 1/3 cup of filling into a tortilla. Fold the sides over and place seam side down in the baking dish. Repeat with the remaining tortillas and filling.
5
Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Bake for 20–⏱️ 25 minutes, until the cheese is melted and bubbly and everything is heated through.
shredded cheese (I use cheddar) (divided)2 cups
6
Serve warm with sour cream and guacamole.
Nutrition Facts
calories
371 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
5 g
sugar Content
8 g
sodium Content
1291 mg
protein Content
29 g
cholesterol Content
90 mg
carbohydrate Content
30 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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