Venison Enchiladas Recipe

Name: Venison Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground venison; 4 ounces shredded mexican style cheese; 4 ounces shredded taco and nacho style cheese; 4 ounces shredded monterey jack pepper cheese; 5 flour tortillas; 8 ounces salsa; 1 teaspoon cayenne pepper; 1 teaspoon ground cumin; 1 teaspoon cajun spices; 1 teaspoon ground red chili pepper; 1/2 teaspoon onion powder

Servings: persons

1 lb ground venison
4 ounces shredded mexican style cheese
4 ounces shredded taco and nacho style cheese
4 ounces shredded monterey jack pepper cheese
5 flour tortillas
8 ounces salsa
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon cajun spices
1 teaspoon ground red chili pepper
1/2 teaspoon onion powder

1
Brown venison.
2
add all the spices to browned venison and blend in.
3
preheat oven to 350.
4
pour in 8 ounces of salsa in oven safe 13 x 9 inch pan.
5
Spoon venison mixture, evenly divided, into each of the tortillas and roll up.
6
Place rolled tortillas, seam side down in pan.
7
cover with cheeses.
8
bake on 350 for 15 minutes (until cheese is thoroughly melted).
9
add guacamole or sour cream after baking if desired.

803

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb ground venison, 4 ounces shredded mexican style cheese, 4 ounces shredded taco and nacho style cheese, 4 ounces shredded monterey jack pepper cheese, and more.

Yes, Venison Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venison Enchiladas

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