Ingredients
Scale
- 1 lb ground venison
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 1/4 cups enchilada sauce divided
- 2 cups shredded cheese (i use cheddar) divided
- 1 onion finely chopped (optional)
- 10 6-inch corn tortillas
Instructions
- Preheat the oven to 375°F. Cook the ground venison in a skillet over medium heat, breaking it apart as it cooks. Stir in chili powder, cumin, garlic powder, salt, and pepper until fully cooked. Remove from heat.
- Add 3/4 cup of enchilada sauce, 1 cup of shredded cheese, and optional onion to the cooked venison and mix well.
- Spread a thin layer of enchilada sauce at the bottom of a 9×13 baking dish and set aside.
- Place about 1/4 to 1/3 cup of the filling into each tortilla, fold the sides over, and place seam side down in the baking dish. Repeat for all tortillas.
- Pour the remaining enchilada sauce over the filled tortillas and sprinkle with the remaining cheese. Bake for 20–25 minutes until the cheese is bubbly and golden.
- Serve warm, optionally with sour cream and guacamole.
Notes
For an extra kick, add some diced jalapeños to the filling.
Feel free to substitute ground beef or turkey for the venison if preferred.
Garnish with fresh cilantro for added flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 390
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.