Venison Enchilada

Redneck cuisine from the hunting camp.
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HunterGKS
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Venison Enchilada

Post by HunterGKS » May 1st, 2021, 6:34 pm

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.

Venison Enchilada


Ingredient List


• 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
• Ideas for make it FRESH toppings: diced tomatoes, green onions, diced avocado, sour
cream, fresh cilantro leaves (if you like a soapy taste),.
• Try green enchilada sauce for a new twist!

Preparation

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
2. 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.
3. 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.
4. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving;

I give it 1-11/2 hrs.

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George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD


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935
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Re: Venison Enchilada

Post by 935 » May 2nd, 2021, 4:09 am

Looks delicious. I guess there are as many enchilada recipes as there are cooks. Wifey's enchiladas are made with chicken or wild turkey legs and thighs and have a white sauce made with whipping cream. I don't there's an actual recipe or I'd post it.
Thank you Lord for creating these wonderful birds and allowing us to chase after them.

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Hognutz
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Re: Venison Enchilada

Post by Hognutz » May 2nd, 2021, 7:53 am

Looks great, George! I love me some enchiladas! I'm good with all the ingredients but would hold the sour cream. No, nada, never!! :lol:
Carry on...
May I assume you're not here to inquire about the alcohol or the tobacco?
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soiltester
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Re: Venison Enchilada

Post by soiltester » May 2nd, 2021, 9:17 am

Can I get a "to go" order :thumbup:
ever wonder where the white goes when the snow melts??

Hobbes_mobile
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Re: Venison Enchilada

Post by Hobbes_mobile » May 2nd, 2021, 2:48 pm

Looks good. I prefer green sauce over the red, but wouldn't turn it down. :)

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Re: Venison Enchilada

Post by quavodus » May 2nd, 2021, 3:32 pm

Looks delicious.
"I live in America, why do I have to press 1 for English?"

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HunterGKS
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Re: Venison Enchilada

Post by HunterGKS » May 3rd, 2021, 7:05 am

935 wrote:
May 2nd, 2021, 4:09 am
Looks delicious. I guess there are as many enchilada recipes as there are cooks. Wifey's enchiladas are made with chicken or wild turkey legs and thighs and have a white sauce made with whipping cream. I don't there's an actual recipe or I'd post it.
It was really good. Thx.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD


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HunterGKS
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Re: Venison Enchilada

Post by HunterGKS » May 3rd, 2021, 7:07 am

Hognutz wrote:
May 2nd, 2021, 7:53 am
Looks great, George! I love me some enchiladas! I'm good with all the ingredients but would hold the sour cream. No, nada, never!! :lol:
Carry on...
Thx. Ya gots to have sour cream. Without, it would be like lemon meringue pie without the meringue!!
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD


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HunterGKS
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Re: Venison Enchilada

Post by HunterGKS » May 3rd, 2021, 7:08 am

soiltester wrote:
May 2nd, 2021, 9:17 am
Can I get a "to go" order :thumbup:
Not if you're still "high" in the mountains!!
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD


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HunterGKS
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Re: Venison Enchilada

Post by HunterGKS » May 3rd, 2021, 7:09 am

Hobbes_mobile wrote:
May 2nd, 2021, 2:48 pm
Looks good. I prefer green sauce over the red, but wouldn't turn it down. :)
Thx. I've never had the green but all they had was red. It was good.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD


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HunterGKS
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Re: Venison Enchilada

Post by HunterGKS » May 3rd, 2021, 7:09 am

quavodus wrote:
May 2nd, 2021, 3:32 pm
Looks delicious.
Thx. It was.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD


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HunterGKS
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Re: Venison Enchilada

Post by HunterGKS » May 3rd, 2021, 7:10 am

Well, it took a lot longer than expected.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD


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