I have had a hankering for some Mexican food for about a week now so, when I saw an enchilada recipe on FB, I made some changes to it to make it my own & decided it would make a good Saturday night supper.
I used my hand grounder to turn 1 pound of tenderloin in ground venison & browned it in EVOO. I also used a fiesta blend of cheese consisting of Monterey Jack, Cheddar, Asadero, & Queso Quesadilla Cheeses.
I added green onions to the venison mix & topped all of the enchiladas with diced tomatoes as well as the rest of the cheese before baking. After plating the enchiladas, I added sour cream.
I picked a few asparagus stalks as a side & added tortilla Chips. A glass of Lambrusco is a requirement.
Everything turned out real well. I used mild chilis & sauce but still worked up a sweat, the sign of a good meal.
- 1 lb lean ground venison
- 2 cans (10 oz each) Old El Paso™ enchilada sauce
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
- 1 1/2 cups shredded Cheddar cheese (6 oz)
- Make it FRESH toppings, as desired
Try green enchilada sauce for a new twist!
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
- In 10-inch nonstick skillet, cook venison over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
- Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.