Venison Enchiladas

The first time Anna Julia ate this she exclaimed, “this is the best thing I ever ated.” Enough said!

Truly this is an excellent recipe which you can use just about any cut of meat. I love this recipe for the fact that it just incredibly scrumptious, but also for the fact that it freezes well. I like to stock pile this filling.

During busy times, this recipe becomes a lifesaver to me. The kids know how to put this together in minutes and we have a healthy meal on the table. I add a salad to it and have the best comfort meal I can think of.

Hint: store the filling in airtight containers in the freezer for up to 3 months. You can also store the tortillas separately from the filling by placing parchment paper between each tortilla and storing them in a zip top bag and freezing them. Place in the microwave on ½ lbs. for 10 to 20 seconds. Ready to use.

Venison Enchiladas

Ingredients:

  • 2 lbs. venison hindquarter, pounded, and cut into 1- by 2-inch pieces
  • 2 medium garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 tablespoon kosher salt
  • 1 tablespoons olive oil
  • 2 bell pepper, chopped
  • 2 medium onions, chopped
  • 4 cups Basic Tomato Sauce or 30 oz. can tomato sauce
  • 2 cups water
  • 3 cups Monterey Jack cheese
  • 1 cup cilantro
  • 1/4 cup jalapenos, chopped
  • 8 6-inch corn tortillas

Preparation:

  1. Mix garlic, chili powder, cumin, coriander, and salt in a small bowl.
  2. Cut hindquarter into 2-inch pieces. Pound to . inch thick. Cut into 1- by 2-inch pieces.
  3. Dredge meat in spice mixture and shake off excess. In Dutch oven or large pot heat oil until smoking hot. Brown venison 30 seconds on each side. Transfer to cooling rack and set aside.
  4. Reduce heat on same pot and add peppers and onions until golden. Stir in remaining chili powder cumin mixture and cook for about 1 minute. Add tomato sauce and water and bring to a boil. Simmer for 30 minutes.
  5. Place in 13- x 9-inch casserole just enough sauce from the pot to cover bottom of casserole.
  6. Return meat back to pot along with 2 cups of cheese, cilantro, and jalapeños.  Store the filling in airtight containers in the freezer for up to 3 months. You can also store the tortillas separately from the filling by placing parchment paper between each tortilla and storing them in a zip top bag and freezing them.  Place in the microwave on ó power for 10 to 20 seconds.
  7. Warm tortillas about 1 minute in microwave to make it pliable. Place approximately 1/3 cup of meat mixture down the middle of each tortilla. Wrap them and place them seam side down in casserole. Some may have to be placed down the side of the casserole. Pour remaining sauce over enchiladas and spread evenly. Sprinkle remaining cheese over enchiladas and wrap with aluminum foil and place in 350-degree oven for 20 minutes. Remove foil and continue baking until cheese is slightly brown. Serve with rice.

I'd love to hear your thoughts!