Description
Indulge in the Ultimate Cheesy Venison Enchiladas, a hearty twist on a classic favorite! These enchiladas are bursting with rich flavors from tender ground venison, complemented by zesty spices and gooey cheese. Perfect for weeknight dinners or festive gatherings, they offer the added convenience of being freezer-friendly, ensuring a delicious meal is always just a reheat away. The combination of savory venison, vibrant vegetables, and creamy enchilada sauce creates a satisfying dish that will please family and friends alike.
Ingredients
Scale
- 1 lb ground venison
- 8 tortillas (corn or flour)
- 2 cups Mexican blend cheese
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 green bell pepper (diced)
- 1 jalapeño pepper (chopped)
- 1 cup chicken stock
- 1 cup tomato sauce
- 3 tablespoon olive oil
- 3 tablespoon flour
- 1 tablespoon + 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- 1 cup chicken stock or broth
- 1 cup tomato sauce
- 16 oz can refried beans
- 15 oz can black beans (drained and rinsed)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
Instructions
- Heat olive oil in a medium saucepan over low heat.
- Add flour, chili powder, salt, garlic powder, onion powder, and cumin to make a roux; stir constantly.
- Gradually pour in chicken stock while stirring until smooth; mix in tomato sauce and simmer for 5 minutes.
- Preheat oven to 350°F (175°C).
- In a skillet, sauté onion, bell pepper, jalapeño, and garlic until softened.
- Add ground venison; cook until browned. Season with salt, pepper, cumin, chili powder, and oregano.
- Stir in refried beans and half of the enchilada sauce; remove from heat.
- Warm tortillas briefly in a dry skillet; fill with venison mixture and roll tightly.
- Place rolled enchiladas seam-side down in a baking dish. Top with remaining sauce and cheese.
- Cover with foil and bake for 10 minutes; uncover and bake an additional 10 minutes until cheese is bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (300g)
- Calories: 490
- Sugar: 3g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg