This easy venison enchilada recipe is perfect way to use up some of that ground deer or ground elk meat. A simple canned sauce and ready-made tortillas make this a quick meal. Topped with shredded cheddar, for a familiar comfort flavor profile.
How to make Venison Enchiladas
The sauce is a simple store-boughten enchilada sauce - I like to mix the green and red sauce for a milder version. You can use all red or all green, if you like. You can make your own sauce if you prefer - sometimes I do that. But,I don't have a recipe written down yet. I will try to get one created soon that has measurements!
First, fry the ground deer meat in a skillet, with the onion, until browned. Add the Rotel and seasonings, stir well. Remove from heat.
Next, mix the red and green enchilada sauces together in a bowl. Pour 1/3 of the sauce into a 9x13 pan, set remainder aside for later.
Place 1/2 cup of venison filling into each tortilla, roll and place into baking pan on top of sauce. When all tortillas are filled, pour remainder of sauce over top.
Sprinkle cheese over top of enchiladas. You can use more cheese if you like. Sometimes I add 2-3 cups of cheese, because I am a cheese nut! But that's just me, haha!
Bake the enchiladas for 30 minutes for 30 minutes, or until hot and bubbly. These are great for make-ahead meals; you can refrigerate them before baking, and bake the next day, or freeze up to 3 months.
I like to top my Venison Enchiladas with sour cream, cilantro, and avocados. You can use salsa or make a simple salad of lettuce to save on the side.
What to serve with venison enchiladas
Refried beans (Simply Recipes) and Mexican Rice (Favorite Family Recipes) are classic sides for a full meal. Add some chocolate pudding cake with a dollop of ice cream for a satisfying dessert.
Other recipes you may like:
Easy Elk Queso
20 Ground Venison Recipes
Venison Breakfast Recipe
Venison Enchiladas Recipe
Ingredients
- 1½ lbs ground venison deer or elk
- ½ cup onion chopped
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 10 oz Rotel 1 can
- 10 oz red enchilada sauce
- 10 oz green enchilada sauce
- 1 cup cheddar shredded
- 8 flour tortillas
Instructions
- Fry the meat and onions together till browned. Add seasonings and Rotel, stir well.
- Pour the red and green enchilada sauce into a bowl and stir together Pour 1/3 of the sauce into a 9x13 pan.
- Fill each tortilla with ½ cup of meat filling. Roll and place into pan, on top of the sauce.
- When all tortillas are filled, pour remaining sauce over the enchiladas. Sprinkle with cheese and cover with foil. Bake at 350° for 30 minutes or until bubbly.
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