Venison Enchiladas
11 ingredients
9 steps
Ingredients
- 1 lb ground venison
- 4 ounces shredded mexican style cheese
- 4 ounces shredded taco and nacho style cheese
- 4 ounces shredded monterey jack pepper cheese
- 5 flour tortillas
- 8 ounces salsa
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon cajun spices
- 1 teaspoon ground red chili pepper
- 1/2 teaspoon onion powder
Directions
-
1Brown venison.
-
2add all the spices to browned venison and blend in.
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3preheat oven to 350.
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4pour in 8 ounces of salsa in oven safe 13 x 9 inch pan.
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5Spoon venison mixture, evenly divided, into each of the tortillas and roll up.
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6Place rolled tortillas, seam side down in pan.
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7cover with cheeses.
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8bake on 350 for 15 minutes (until cheese is thoroughly melted).
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9add guacamole or sour cream after baking if desired.
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