Venison Enchiladas

Name: Venison Enchiladas
Ingredients: 1 1/2 lb. venison; 2 Tbsp. oil; 2 (10 oz.) cans enchilada sauce (hot); 2 (10 oz.) cans enchilada sauce (mild); 1 large yellow onion, chopped; 3 hard-boiled eggs; 1 c. Cheddar cheese, grated; 1 c. Monterey Jack cheese, grated; 1 c. Swiss cheese, grated; 1 (6 oz.) can black olives; 1 doz. tortillas; sour cream (optional); guacamole (optional)

13 ingredients

3 steps

Ingredients

1 1/2 lb. venison
2 Tbsp. oil
2 (10 oz.) cans enchilada sauce (hot)
2 (10 oz.) cans enchilada sauce (mild)
1 large yellow onion, chopped
3 hard-boiled eggs
1 c. Cheddar cheese, grated
1 c. Monterey Jack cheese, grated
1 c. Swiss cheese, grated
1 (6 oz.) can black olives
1 doz. tortillas
sour cream (optional)
guacamole (optional)

Directions

1

Cut into pieces and cook in crock-pot with one can of cream of mushroom soup until it comes off the bone easily.
2

Roll in plain flour.
3

Then fry in small amount of vegetable oil until crisp on the outside.