Meals

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

Name: Ultimate Cheesy Venison Enchiladas (Easy & Flavor-Packed!)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 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

8 servings

servings

20 minutes

active time

50 minutes

total time

Start Cooking

Ingredients

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

Directions

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.

Nutrition

Serving Size

Calories

566

Total Fat

24 g

Saturated Fat

9 g

Unsaturated Fat

12 g

Trans Fat

0 g

Cholesterol

84 mg

Sodium

1403 mg

Total Carbohydrate

54 g

Dietary Fiber

9 g

Total Sugars

4 g

Protein

35 g