Salsa Verde Enchiladas with Venison

venison salsa verde enchiladas

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


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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!

Venison Salsa Verde Enchiladas

Venison Salsa Verde Enchiladas

Venison Salsa Verde Enchiladas

Venison Salsa Verde Enchiladas: Top with diced green onion, red chilies, cilantro and sour cream. Serve alone or with beans, rice or a side salad.


  • Reply January 23, 2019


    Are these kid friendly

  • Reply January 7, 2019


    I’m just learning to enjoy game food and gave this recipe a try…Wow! Delicious! Thanks for sharing. Can’t wait to try another!

  • Reply August 13, 2018


    Thank you so much for this recipe! My boyfriend has a whole freezer full of venison with no idea what to do with it all. I’ve made “hamburger” helper and spaghetti a few times but wanted something different! Can’t wait to try this. Is cooking venison similar to cooking other red meats? Thanks for sharing!

  • Reply November 26, 2017


    Just made these with ground venison. So delicious! Thank you for sharing 🙂

    • Reply November 26, 2017


      LeeAnn – thank you for taking the time to let me know your feedback! I’m thrilled that you enjoyed them! Kristy

  • Reply January 25, 2017


    I made these enchiladas using elk, and they were soooo delicious. Super simple, and my husband said he would eat them any day. 🙂
    Thank you!

    • Reply January 26, 2017


      That’s so awesome… thank you for taking your time to leave me a comment. Makes my day everytime! Kristy

  • Reply December 5, 2016

    Bekah Holzhouser

    This is the 2nd time I’ve made these enchiladas. I use elk though, cause that’s what we have the most of. I love he green enchiladas sauce so much more than the red sauce. That’s for the post! Yum!

  • Reply January 16, 2016

    Angie Rogers

    I made these enchiladas and they were amazing, I used queso fresco on top, it was so good. I’m so glad that I have found your site, I will be trying many more recipes. We always have deer and I love trying new ways to cook it.

    • Reply January 16, 2016


      Angie – I’m so glad you enjoyed the enchiladas and glad you found the site as well. Thank you for giving me feedback. I look forward to as much feedback as I can get! Have a great weekend! ~Kristy

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