There are so many times that I plan to make something so over the top but at the end of the day, I still have to work and time gets away from me. So this Wednesday Dinner with Kids, I made this quick venison salsa verde enchilada dish. Took less than an hour to cook up and devoured in less than 15 minutes. I topped mine with nothing but garden cilantro, green onions and red chilies… and in all honesty that’s all it needed.
- 1lb ground venison burger (substitute ground elk, antelope, turkey or beef)
- 28oz green enchilada sauce, mild
- 1 1/2 cup salsa verde, mild
- 1 white onion diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 cup monterey jack cheese shredded
- 1 cup cheddar cheese shredded
- 8 flour tortillas
- Preheat oven to 400 degrees.
- Heat large pan over medium-high heat. Add 1 tablespoon olive oil, onion and garlic and saute until onion becomes translucent about 4-5 minutes. Add green enchilada sauce and the salsa verde to the pan. Reduce heat to low and stir sauces and onion together.
- Using a separate skillet, add remaining oil and heat to medium-high. Add ground venison and continue to cook until done. While cooking add cumin, garlic powder, chili powder, oregano and a pinch of salt. Remove from heat.
- Mix the two cheeses together and add 1 1/2 cups to the cooked venison burger. (Save remaining cheese for adding to the top of the enchiladas.)
- With a large spoon fill venison mixture in the center of each flour tortilla. Roll up the tortilla and place seam side down in a 12x8x2 inch baking dish.
- Pour the enchilada salsa verde sauce over the tortillas and top with remaining cheese. Cover loosely with tinfoil and bake for 20 minutes. Remove foil and continue to bake until all cheese is 100% melted. Roughly 10 minutes.
Top with diced green onion, red chilies, cilantro and sour cream. Serve alone or with beans, rice or a side salad. ~Enjoy!