MAX’S AMAZING VENISON ENCHILADAS

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.

INGREDIENTS

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

***Sauce

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

***Topping

½ cup medium picante sauce

½ cup shredded cheese

***Garnish:

½ cup chopped iceberg lettuce

½ cup homemade salsa

½ cup sour cream

METHOD

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!

CAROLINE'S CHICKEN ENCHILADAS with a GREEN SAUCE

I so thank Caroline for providing
this delightful recipe; it's impeccably delicious...

Serves (6)
Prep: 20 min. |
Cook: 30 min.

Posted by Caroline in Yakutat, Alaska via Sandra

INGREDIENTS

***Green Sauce:
·1 (10.75 oz. can) cream of mushroom soup
·1 (4 oz. can) green chilies, drained
·1 large onion, diced
·1 teaspoon garlic, crushed
·1-1/2 (14.5 oz. cans) chicken broth
·½ teaspoon salt
·1/3 cup all-purpose flour

Puree all sauce ingredients in blender. Pour into saucepan and bring to boil, reduce heat and simmer 15 minutes, stirring often.

***Filling:
·2 chicken breasts, cooked and cut into cubes
·1/2 cup white onion, chopped and sautéed
·1/2 cups nacho cheese chips, crushed in blender till roughly minced.
·2 cups cottage cheese
·2 cups cheddar cheese, shredded
·1 (4 oz. can) black olives, chopped
·2 tablespoons jarred jalapenos, diced
·1 - 2 (4 oz. cans) green chilies, drained

Saute onions; blend chips, and add all ingredients to a large bowl and mix well.

·12 (8") flour tortillas

Dip tortillas in sauce, add filling, and then roll (or fold into pillows) on wax paper; repeat with remaining tortillas, pour a bit of sauce in bottom of 9x13 baking dish that has been sprayed with oil; place all prepared tortillas in bottom of baking dish (seam side down) and cover top with sauce.

Bake at 300 just until hot, about 30 minutes.

Serve with sour cream, and your preference of toppings.

SANDRA'S CHICKEN ENCHILADAS with RED and GREEN SAUCE

This is a fabulous recipe to also change up with using halibut
shrimp, crab, turkey, and cooked n'
shredded meats of any type, including burger...

Servings: (6)
Prep Time: 15 mins. |
Cook Time: 30 mins.

Posted by Sandra

INGREDIENTS

4 boneless skinless chicken breast, cooked – cooled & shredded
1 tablespoon olive oil
1 cup chopped white onions
2 garlic cloves, minced
2 tablespoons dried cilantro
2 cups pre-shredded cheddar cheese, divided
1 (15 oz. can) red enchilada sauce, (I prefer ‘medium’ spice)
1 (8 oz. can) green enchilada sauce
1 cup sour cream, divided
½ teaspoon onion powder
½ teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
12 (8”) corn tortillas

METHOD

Preheat oven to 350 degrees.

Shred cooled chicken using two forks, and set aside.

In a medium skillet, heat to medium-high heat and saute onion in olive oil until translucent, adding garlic, and cilantro, then mix together and continue sauteing 30 seconds. Remove from heat (divide in half).

Pour 1/3 of the red enchilada sauce to coat the bottom of a 9x13 baking dish that has been lightly sprayed with oil beforehand.

In a small bowl, combine the chicken, ½ the onions, and cilantro mixture, the green sauce, ½ cup sour cream, 1 cup of shredded cheddar cheese, onion powder, garlic powder, and salt and pepper, to taste, while gently folding so as not to break up chicken further.

Microwave tortillas for 20 seconds just until soft (so they do not break apart while folding). Place the filling inside tortilla; roll them up and place in baking dish (seam side down). Repeat until your baking dish is full. Pour remaining 2/3rds of the red sauce to cover the tortillas. Sprinkle the enchiladas with other ½ of the onions, and cilantro mixture, including remaining 1 cup of cheese.

Bake for 30 minutes. - Enjoy!


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Garnish options: Shredded iceberg lettuce, chopped tomatoes, sour cream, sliced avocados, and chopped cilantro.

Serving options: With refried beans (adding: cumin, picante sauce, cilantro, garlic and onion powder to beans while heating) topping beans with shredded cheddar cheese. Also, with steamed rice (once cooked, toss with 1 can diced Mexican-spiced tomatoes—heated first for 2 minutes in the microwave). Both of these can be served on the side.