Ultimate Cheesy Venison Enchiladas (Easy & Flavor-Packed!)

• portionen: 8 servings
• aktive zeit: 20 minutes
• gesamtzeit: 50 minutes

Zutaten

1 lb Ground Venison

1 Medium Onion (diced)

2 Garlic Cloves (minced)

1 Green Bell Pepper (diced)

1 Jalapeño Pepper (chopped)

16 oz Can Refried Beans

15 oz Can Black Beans (drained and rinsed)

3/4 teaspoon Salt

1/4 teaspoon Pepper

3/4 teaspoon Cumin

1 teaspoon Chili Powder

1 teaspoon Dried Oregano

2 cups Mexican Blend Cheese

8 Tortillas (corn or flour is fine)

Enchilada Sauce:

3 tablespoon Olive Oil

3 tablespoon Flour

1 tablespoon + 1 teaspoon Chili Powder

1/2 teaspoon Salt

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1 teaspoon Cumin

1 cup Chicken Stock or Broth

1 cup Tomato Sauce

Anweisungen

Make the enchilada sauce:

Heat the oil: In a medium saucepan, warm olive oil over low heat.

Make the roux: Add the flour and seasoning mix, stirring constantly to prevent clumping.

Slowly add stock: Pour in chicken broth, a little at a time, stirring well after each addition.

Finish with tomato sauce: Stir in tomato sauce and let the sauce simmer for 5 minutes, until thickened.

Remove from heat & set aside.

Make the filling:

Preheat oven to 350°F.

Prepare the seasoning: Mix salt, pepper, cumin, chili powder, and dried oregano in a small bowl and set aside.

Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add bell pepper, jalapeno, onion, and garlic and sauté for 2 minutes.

Cook the venison: Add ground venison to the skillet, breaking it apart as it browns. Cook until almost done.

Season & mix: Sprinkle the seasoning blend over the meat, stirring to coat evenly.

Add beans & sauce: Stir in refried beans, black beans, and 1 cup of enchilada sauce until fully combined. Remove from heat.

Assemble:

Warm the tortillas in a dry skillet for a few seconds on each side.

Prepare the baking dish: Spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking.

Fill & roll: Spoon venison mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.

Top with sauce & cheese: Pour the remaining enchilada sauce over the top, then sprinkle generously with cheese.

Cover & bake: Cover the dish with foil and bake for 10 minutes.

Uncover & finish: Remove foil and bake for another 10 minutes until the cheese is bubbly and golden.

Serve hot with your favorite toppings like sour cream, guacamole, and pickled jalapeños.

Nährwertangaben

• Portionsgröße: 1
• Kalorien: 566
• Gesamtfett: 24 g
• Gesättigtes Fett: 9 g
• Ungesättigtes Fett: 12 g
• Transfett: 0 g
• Cholesterin: 84 mg
• Natrium: 1403 mg
• Gesamtkohlenhydrate: 54 g
• Ballaststoffe: 9 g
• Zucker insgesamt: 4 g
• Eiweiß: 35 g