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!
Servings 8 enchiladas
Calories 301kcal
Cost $5
Ingredients
- 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
Instructions
- 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.
Video
Notes
Recipe for carnitas is here.
Recipe for enchilada sauce is here.
Perfect garnishes for enchiladas;
- lettuce
- tomato
- sour cream or creme fraiche
- queso fresco or cotija
- avocado
- hot sauce
- salsa
Nutrition
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