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!
Servings 8 enchiladas
- 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.
Perfect garnishes for enchiladas;
Serve with refried beans and/ or Spanish rice.
- sour cream or creme fraiche
- queso fresco or cotija
- hot sauce
Calories: 301kcal | Carbohydrates: 14g | Protein: 18g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 388mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 0.6mg | Calcium: 95mg | Iron: 2.5mg