It's been a while since we've had these in the rotation, but boy are they delicious.
Cut your venison to the size of your liking. We did thin strips, as pictured below.
Add a bit of oil to a cast iron skillet and cook the venison strips until done. Set aside.
In a separate pan, add a bit of oil and sauté your veggies of choice. We use orange/yellow bell peppers, mushrooms & onions.
If the veggies create a lot of water, drain before moving on to the next step.
Add a can of enchilada sauce to the sautéed veggies.
Add the cooked venison meat to the veggies & sauce.
Simmer until it's hot.
Scoop some of the mixture into a flour tortilla. Add shredded cheese.
Roll it up and put it in a greased 9x13 pan.
Repeat until the pan is full.
Top with any remaining sauce/meat/veggie mixture and as much cheese as you like.
Bake a 400F until hot and bubbly (20-30min).
Once it's hot, turn the oven to broil and cook for 2-3 minutes to brown the top. WATCH IT CLOSELY, as you can tell from the photos, broiling turns the top crispy fast.
Eat hot. Serve with Spanish or Mexican rice, corn or anything else you'd like.
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