|We love these venison|
enchiladas, although Max makes them other
times that are equally delicious when he
substitutes the venison with
halibut, chicken, beef, and so on...
Yields: (7) 10” enchiladas
Prep: 15 Mins.
Bake: 25 Mins.
1-1/2 lbs. cooked and shredded venison
--(Max used leftover venison roast simmered for 2 hrs. in low-sodium beef broth)
7 (10”) flour tortillas
1-1/2 cups medium picante sauce
1 (14.5 oz. can) medium enchilada sauce
1 (4 oz. can) mild diced green chilies
1-1/2 cups sour cream
1/1-2 cups medium shredded cheddar cheese
½ cup medium picante sauce
½ cup shredded cheese
½ cup chopped iceberg lettuce
½ cup homemade salsa
½ cup sour cream
Preheat oven to 350 degrees. Spray a 9x13 baking dish, and set aside.
|Finished being prepared,|
just prior to baking...
Combine all the sauce ingredients in a medium bowl. Layer each tortilla with a couple tablespoons of shredded venison, spoon the same amount of sauce over meat, and sprinkle with the same amount of shredded cheese; roll up, and repeat with remaining tortillas. Place enchiladas seam side down in prepared baking dish. Top rolled enchiladas in baking dish with dollops of remaining picante sauce, and sprinkle with a layer of shredded cheese.
Bake, uncovered, for 25 minutes, until cheese melts and sauce bubbles. Cut enchiladas in half crosswise, and garnish each serving with lettuce, salsa, and dollops of sour cream. – Enjoy!