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Venison Enchiladas
Sent in
by Capt Rod Hill |
Ingredients
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1lb
ground venison (works well with ground bear, elk or moose)
salt and pepper to taste
1 small onion, finely chopped
1 clove garlic, minced
12 corn tortillas
1 8oz bag of shredded Mexican blend
cheese
1 can black olives, sliced
4 10 oz cans of enchilada sauce, I
use old El Paso brand |
Cooking Instructions
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Brown your ground venison with onions, salt, pepper and
garlic.
Then drain. In a skillet heat ½ the
enchilada sauce and bring to a boil. One at a time cook the
tortillas in the boiling sauce by put in the sauce and
turning over. Don’t leave in too long, this only take a few
seconds.
Then put in your 13x9 baking dish.
Now spoon in the venison mixture, a light layer of cheese
then roll up and place with the seam down add a layer of
meat. Heat the remainder of the enchilada sauce, pour over
the top of your enchiladas. Top with the rest of the cheese
and the olive slices. Bake at 375 degrees until hot and
bubbly. |
Comments
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This is one of my personal favorites |
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