We are a fan of enchiladas in our household, but only recent started making venison steak enchiladas (aka enchila-does). We used a hind-quarter steak, with any remaining silverskin and tallow trimmed off. Hubby cut it into but sized pieces, and we sautéed onions, mushrooms and bell peppers to go with it. A can of red enchilada sauce, some shredded cheddar cheese, all wrapped up in flour tortillas and then topped with more cheese. Baked at 400F til crisply on top and served with our favorite green sides.
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