Red Enchilada Sauce Venison Burritos

Venison Enchiladas
Print Friendly

With summer here, I’m always cooking outdoors whether in the backyard or at one of our favorite camping spots.

This red sauce venison burrito recipe is easy to cook up at home or pre-cook and re-heat at your next outdoor camping adventure.

I hate to have to do a lot of dishes, so I’ll bake these in doubled tinfoil pans, cover with aluminum foil and place direct over a charcoal grill or a gas barbecue. Remove when the sauce is bubbling and your cheese is melted about 20 minutes. If you prefer to bake at home, simply bake at 375 degrees for 25 minutes. ~Enjoy!

Red Sauce (yields 2 cups)

  • 2 tablespoons Canola or Vegetable Oil
  • 2 tablespoons flour
  • 4 tablespoons chili powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon mexican oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 14oz chicken broth
  • 1 cup water

Burrito Filling

  • 1 1/2 lbs ground venison
  • 1 red bell pepper, roughly chopped
  • 1 onion, diced
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon canola or vegetable oil
  • 1 1/2 cups shredded cheddar cheese
  • 8-10 flour tortillas

Directions

Heat a sauce pan over medium heat and add oil until warmed. Slowly add flour while stirring until a paste is formed. Quickly add all seasonings and slowly pour in chicken broth and water being sure to whisk the sauce until smooth. Bring the sauce to a low boil and reduce heat. Simmer until thickened.

Heat a cast iron skillet over medium heat and add oil, bell pepper and onions. Saute until caramelized and browned about 10 minutes. Add ground venison to skillet and cook for about 10 minutes. Add remaining seasonings to burrito meat and stir together. Remove from heat when browned. Add 1 cup cheese to meat and stir together.

Prep and fill 8-10 flour tortillas with venison meat and fold into a burrito. Place in a large tin foil pan or baking dish. Pour sauce over the top of the burritos and garnish with remaining shredded cheese. Cover with aluminum foil and bake at 375 degrees until sauce is bubbling and cheese is melted about 25 minutes.

Red Sauce Venison Burritos

4 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon mexican oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and a pinch of cinnamon.

Red Sauce Venison Burritos

Heat oil and slowly add flour while stirring. Remove from heat if the flour begins to start browning.

Red Sauce Venison Burritos

Add all seasonings and slowly add chicken broth and water whisking together until smooth. Bring to a low boil, reduce heat and simmer until thickened. Yields 2 cups sauce.

Red Sauce Venison Burritos

Saute bell pepper and onion until caramelized and browned. Add ground venison and cook until browned.

Red Sauce Venison Burritos

When the venison enchilada meat is done cooking, remove from heat and add 1 cup shredded cheddar cheese.

Prep and fill 8-10 flour tortillas with venison meat and fold into a burrito. Place in a large tin foil pan or baking dish. Pour sauce over the top of the burritos and garnish with shredded cheese. Cover with aluminum foil and bake at 375 degrees until sauce is bubbling and cheese is melted about 20 minutes.

Prep and fill 8-10 flour tortillas with venison meat and fold into a burrito. Place in a large tin foil pan or baking dish. Pour sauce over the top of the burritos and garnish with shredded cheese. Cover with aluminum foil and bake at 375 degrees until sauce is bubbling and cheese is melted about 20 minutes.


Comments or Suggestions