Meals
Ultimate Cheesy Venison Enchiladas (Easy & Flavor-Packed!)
8 servings
분량20 minutes
활동 시간50 minutes
총 시간재료
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
방향
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.
노트
*MAKE-AHEAD: Cover enchiladas tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 25-30 minutes.
*TO FREEZE: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 30 minutes. Uncover; continue to bake for an additional 5-10 minutes, or until completely cooked through.
영양 정보
1회 제공량
1
칼로리
566
지방 전체
24 g
포화 지방
9 g
불포화 지방
12 g
트랜스 지방
0 g
콜레스테롤
84 mg
나트륨
1403 mg
탄수화물 전체
54 g
식이섬유
9 g
총 당류
4 g
단백질
35 g
8 servings
분량20 minutes
활동 시간50 minutes
총 시간