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!
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!
What you need
- Shredded venison
- enchilada sauce, homemade or store bought
- corn tortillas
- grated cheese
How to make Venison Enchiladas
- 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!
- Next soften the tortillas in a bit of oil and drain on paper toweling.
- Dip the tortillas in the enchilada sauce
- Fill the enchilada with the pulled venison.
- Roll up enchilada tightly and place in baking pan.
Once they are loaded into the baking pan, pour the remainder of the sauce on top of the enchiladas.
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. Top with grated cheese. Bake enchiladas an additional 5 to 10 minutes until cheese is melted and bubbly. Serve hot with your favorite toppings.
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
- sliced fresh or pickled radishes
- pickled onions
- sour cream or Mexican creme
- queso fresco or cotija cheese
- black olives
- Fresh or pickled peppers
- your favorite salsa
Side dishes to serve
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
Tools I use
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Enjoy! And have fun cooking!
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- 1/2 cup oil
- 2 cups venison carnitas Recipe link below
- 8 corn tortillas
- 1 cup enchilada sauce recipe below
- 1 cup shredded cheese
- lettuce, hot sauce, sour cream, tomatoes, etc. for garnish
- Preheat oven to 350°F.
- Heat oil in small frying pan over high heat. Add tortilla. Fry about 15 seconds on first side. When the tortilla starts to bubble carefully flip and soften second side. Drain between pieces of paper towel.
- Dip each tortilla in enchilada sauce and place a couple tablespoons of carnitas toward the side closest to you. Roll tightly. Place in 8" x 8" casserole.
- Cover with extra enchilada sauce to your taste. Then cover pan with foil.
- Bake 30 minutes.
- Remove from oven and remove foil. Top with grated cheese. Return to oven for about 10 minutes until cheese is melted and enchiladas are bubbly.
- Garnish as desired.
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.