Venison Enchiladas

These Venison Enchiladas are one of our favorite ways to enjoy venison! The venison is slow cooked so it is tender and juicy every time!

Pin

The beauty of the venison over the pork is that the venison has a small fraction of the fat that the pork carnitas end up with. Despite that, the venison ends up moist and delicious!

This is another great way to use up all of the tougher cuts of venison! Front or back legs cuts work perfectly when cooked in the slow cooker!

Pin

The method for making the Venison Carnitas, “little meats”, in the Crock Pot is super simple! See the recipe here!

You can use any wild game for these enchiladas including; elk, antelope

Pin

What you need

• Shredded venison – deer meat is previously slow cooked with salt, pepper, cumin, garlic powder, chili powder, onion powder and other spices until it falls apart tender.
• enchilada sauce, homemade or store bought
• corn tortillas you could substitute flour tortillas
• grated cheese

Pin

How to make Venison Enchiladas

1. First thing to do once the venison is done is to make the Enchilada Sauce! This Enchilada Sauce is traditional and pepper based. Easy and delicious!
2. Next soften the tortillas in a bit of olive oil and drain on paper toweling.
3. Dip the tortillas in the enchilada sauce
4. Fill the enchilada with meat mixture using a spoon with the pulled venison.
5. Roll up enchilada tightly and place in baking pan seam side down.

Once they are loaded into the baking dish, pour the remainder of the sauce on top of the enchiladas.

Pin

Cover the pan with foil. Preheat oven to 350°F. Bake them for about 30 minutes, until hot and bubbly.

Carefully remove the pan from oven. Remove foil. Sprinkle with grated cheese. Bake enchiladas an additional 5 to 10 minutes until cheese is melted and bubbly. Serve hot with your favorite toppings.

Pin

Toppings for enchiladas

We love to dress up our Mexican food with lots of toppings. Some of these include;

• shredded lettuce
• chopped tomatoes
• sliced scallions or green onions
• chopped cilantro
• sliced fresh or pickled radishes
• pickled onions
• guacamole
• salsas
• sour cream or Mexican creme
• queso fresco or cotija cheese
• black olives
• Fresh or pickled peppers or candied jalapenos
• your favorite salsa

Side dishes to serve

• Refried beans or black beans
• Spanish or Mexican rice
• Guacamole

Pin

How to store leftovers

Leftovers will last 3-4 days in the refrigerator. They are best not frozen after baking.

If you would like to freeze them, cover pan tightly. Freeze BEFORE baking them. They will last about 3-4 months, if well covered. I usually cover with plastic wrap and aluminum foil. If your baking tray has a cover, that will work as well.

I hope you like the recipe today for Venison Enchiladas! You could use the same recipe for chicken, beef, or pork, as well!

Other delicious Mexican reicpes

• venison taquitos
• tacos or tostadas
• corn and black bean salsa
• chicken nachos

Pin

Tools I use

• tongs
• frying pan
• baking pan

Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!

Connect with us through our social media pages! Facebook, Instagram, Pinterest, Twitter.

Please ask any questions or share your comments in the comments section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Pin

This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.

Originally published June 20, 2018 updated March 25, 2021.