Description
Discover a delicious recipe for Venison Enchiladas that will satisfy your cravings for a unique and flavorful Mexican dish. Learn how to make this savory meal today!
Ingredients
- 1 lb (454 g) Ground Beef
- 30 oz (850 g) Red Enchilada Sauce
- 2 1/2 cups (300 g) Cheddar Cheese
- 2 1/2 cups (300 g) Colby Jack Cheese
- 3 oz (85 g) Sliced Black Olives, Drained
- 1 White Onion, Chopped
- 2 cloves Garlic, Diced
- 8 Flour Tortillas, Thin, Fajita Sized
- 2 Green Onions, Sliced
- Cream
- 1 Avocado, Diced
- Hot Sauce
- Cilantro
Instructions
- Gather all your ingredients. Grate the cheese (avoid using pre-grated varieties), slice olives if necessary, chop the onions, and mince the garlic.
- Preheat your oven to 400℉. Lightly coat a large casserole dish with vegetable oil for the enchiladas.
- In a sizable skillet, brown the beef, white onion, and garlic on medium heat until fully cooked.
- Wrap the tortillas in aluminum foil and warm them in the oven for 10 minutes.
- Mix the cooked beef and onion mixture in a bowl with half the enchilada sauce, some olives (reserve some for topping), and half of each type of cheese.
- Take the heated tortillas out of the oven, and distribute the beef mixture evenly among them, about ½ cup per tortilla.
- Roll each tortilla up and lay them seam side down in the oiled baking dish.
- Drizzle the remaining enchilada sauce over the rolled tortillas, cover with foil, and bake for 30 minutes.
- Remove the dish from the oven, take off the foil, sprinkle the rest of the cheese on top, and add the leftover sliced black olives.
- Bake for an additional 5 minutes or until the cheese is fully melted.
- Scatter the sliced green onions over the enchiladas.
- Let them sit uncovered for 10 minutes before serving.
- Top with any favorites: a dollop of sour cream, diced avocado, hot sauce, cilantro, etc.
