These venison enchiladas come together pretty quick and create enough to feed a crowd. Great for an impressive afterwork meal. You can use venison, elk, antelope, or beef.
Main Course, Main Dish
Comfort Food, Mexican
10.25" Cast Iron Skillet
Red Enchilada Sauce
Colby Jack Cheese
Thin, Fajita Sized
Mise en place! Pull together all of your ingredients. Shred the cheese (don’t use the pre-shredded stuff, that’s nasty), dice your olives if they are whole, chop your onions, and dice the garlic.
Heat oven to 400℉. Spray a large baking dish with vegetable oil to place the enchiladas in later.
In a large pan, cook the venison, white onion, and garlic over medium heat until done.
Wrap tortillas in foil and place in the oven for 10 minutes.
In a bowl, combine the venison and onion mix, half of the enchilada sauce, olives (leave some out to add to the top), and half of each of the cheeses.
Pull out the warmed tortillas, and divide the venison mix among each of the flour tortillas, which is approximately ½ cup per tortilla.
Roll up the enchilada and place them seam side down in the greased baking dish.
Pour the remaining enchilada sauce over enchiladas, cover with foil, and bake in the oven for 30 minutes.
Pull the baking pan out of the oven, remove the foil, sprinkle the remaining cheese on top, and add the remaining sliced black olives.
Bake for another 5 minutes or until the cheese is melted.
Sprinkle the cut green onions over the top of the enchiladas.
Uncover and let rest for 10 minutes.
Cover with your favorite toppings: sour cream, avocado, hot sauce, cilantro, etc.
You can use thin or thick tortillas, but the thicker ones (think of those marked as "soft") tend to make the enchiladas gummy. The thinner the tortillas the better.
Elk Enchiladas, Enchiladas, Venison Enchiladas
Tried this recipe?
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Venison Enchiladas https://mountaingirl.camp/venison-enchiladas/ October 1, 2020