Hearty Venison Enchiladas Recipe: Rich & Smoky Flavor (Print Version)

Venison Enchiladas Recipe packed with tender venison, rich sauce, and melty cheese. A comforting twist on a classic, perfect for a satisfying meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: Meat-Lover

# Ingredients:

→ Main Ingredients

01 - 1 lb ground venison
02 - 1 tbsp olive oil
03 - 1 large onion, chopped
04 - 3 cloves garlic, minced
05 - 12 corn tortillas
06 - 2 cups shredded cheese (Cheddar & Monterey Jack blend)

→ Flavor Boosters

07 - 2 tbsp chili powder
08 - 1 tbsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1/2 cup beef broth
12 - Salt and black pepper to taste

→ Sauce Essentials

13 - 28 oz can red enchilada sauce

→ Toppings & Garnish

14 - Fresh cilantro, chopped (for garnish)
15 - Sour cream or avocado slices (optional, for serving)

# Instructions:

01 - First things first, grab a large skillet and heat a splash of olive oil over medium-high heat. Add your ground venison, breaking it up with a spoon. You're looking for it to brown nicely, getting all those delicious caramelized bits. This is where the magic starts! Drain any excess fat – venison can be lean, but sometimes there's a bit. My kitchen always smells incredible at this point, a hint of what's to come.
02 - Once the venison is browned, toss in your chopped onion and minced garlic. Let them soften up, about 5-7 minutes, until they're fragrant and translucent. This is where I always get impatient and try to rush it, but don't! You want those flavors to really develop. Stir in your chili powder, cumin, smoked paprika, and oregano. Let them toast for a minute, stirring constantly, to awaken their aromas. It’s like a little spice explosion in your pan!
03 - Pour in the beef broth and about half a cup of the red enchilada sauce. Bring it to a simmer, then reduce the heat to low and let it bubble gently for about 10-15 minutes. This helps the venison soak up all those amazing flavors and get super tender. Taste it now and adjust salt and pepper. Honestly, this is where I usually add a little extra chili powder because I like a bit of a kick!
04 - While your filling is simmering, preheat your oven to 375°F (190°C). Pour the remaining enchilada sauce into a shallow dish. One by one, quickly dip each corn tortilla into the warm sauce – just enough to soften it, not make it soggy. This step is a game-changer; it prevents the tortillas from cracking when you roll them. I skipped this once, and my Venison Enchiladas looked like they'd been through a fight.
05 - Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Lay out a softened tortilla, spoon about 1/4 cup of the venison filling down the center, and sprinkle with a generous pinch of shredded cheese. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas, snuggling them close together. Don't worry if it gets a little messy; that's just part of the homemade charm!
06 - Once all your Venison Enchiladas are rolled and nestled, pour any remaining enchilada sauce over the top, making sure they're all covered. Sprinkle generously with the rest of the shredded cheese. Pop the dish into the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden and the Venison Enchiladas are heated through. Let them rest for a few minutes before serving; it makes them easier to handle. My kitchen smells like pure heaven at this point, every single time.

# Notes:

01 - Always warm your corn tortillas to prevent tearing, a lesson I learned the hard way.
02 - Leftover Venison Enchiladas are even better the next day; store them in an airtight container for up to 4 days.
03 - Ground beef or turkey work well as substitutes if venison isn't available, I've tried it and it's still good.
04 - Serve with a dollop of sour cream and fresh cilantro for an extra special touch.

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish
03 - shallow dish

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 30g

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