Venison Enchiladas


Well-Known Member
Jan 3, 2019
Mid Atlantic
This is one my OL came up with, just a variation of a magazine recipe set-up with venison instead of beef, its excellent.
Sorry about the pictures I just can't help myself with food this good.

Venison Enchiladas

Enchilada Sauce:

3 TBS flour

1 TBS chili powder

1 tsp. cumin

½ tsp. garlic powder

¼ tsp. oregano

3 TBS olive oil

2 TBS tomato paste

2 c. vegetable broth

1 tsp. vinegar

Fresh ground black pepper

Blend first 5 dry ingredients in a small bowl. Whisk broth and tomato paste together in another small bowl. Set both bowls aside

Heat olive oil in a saucepan. Add dry ingredients to hot oil and whisk, stir in broth and paste and simmer about 5-7 minutes until sauce begins to thicken. Remove from heat and whisk in vinegar, black pepper, (and additional salt if needed) to taste.


1 lb. ground venison

1 can (4.5 oz) green chiles

8 flour tortillas

Shredded cheese (Mexican Blend)

Heat oven to 375. Coat 13x9” baking dish with cooking spray. Brown meat, add ½ c. enchilada sauce and 1 can chiles. Divide meat equally into tortilla shells and sprinkle with cheese. Wrap tortillas around filling, place each in dish seam side down. Cover with remaining sauce and layer of cheese. Bake 20-25 minutes until bubbly and hot. Rest 5 minutes before serving.


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