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These Venison Enchiladas are one of our favorite ways to enjoy venison! The venison is slow cooked and then shredded, the same you would with pork!
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!
When my son Jake came home for a visit, I had to make him lots of his favorite cuisine, Mexican!
He called me last week and he was so happy that he has found a very authentic Mexican restaurant, very close to his work! 🙂 Like mother, like son!
How to make Venison Enchiladas
- First thing to do once the venison is done is to make the Enchilada Sauce! This Enchilada Sauce is very authentic! 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.
Cover the enchiladas with however much sauce you like and bake for about 30 minutes. Remove from oven and top with grated cheese. Bake another 10 minutes, until cheese has melted and everything is hot and bubbly!
I hope you like the recipe today for Venison Enchiladas! You could use the same recipe for chicken, beef, or pork, as well! Thanks for stopping by! Don’t forget to sign up for my mailing list, below the recipe, so that you don’t miss any new recipes!
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!
Enjoy! And have fun cooking!
- 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. Once tortilla bubbles, when added to oil, fry on 15 side about 15 seconds. 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.
- sour cream or creme fraiche
- queso fresco or cotija
- hot sauce
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