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Venison Enchiladas with Green Tomato Enchilada Sauce
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Venison Enchiladas

Prep Time30 minutes
Cook Time45 minutes
Servings: 4

Ingredients

  • 1 1/2 lbs venison steak, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp granulated garlic powder
  • 1 tsp mexican oregano
  • 1/2 tsp sea salt
  • 4.25 oz black olives, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 cups shreded mexican style cheddar jack cheese, (divided)
  • 2 cups green tomato enchilada sauce (see recipe above)
  • 6-8 flour tortillas
  • 2 green onions, chopped
  • sour cream

Instructions

  • Preheat oven to 375 degrees.
  • Slice the venison steak(s) into thin strips and add to a bowl. Season the meat with olive oil, ground cumin, chili powder, garlic powder, oregano and salt.
  • Heat a large skillet over medium heat. Add the seasoned venison to the skillet and cook until browned, about 5-7 minutes. Add the cilantro and half of the chopped black olives stirring everything together. Remove from heat.
  • Fill each flour tortilla with equal portions of the venison meat and then top off with 1/2 of the shredded cheese. Roll each tortilla up and set seam side down in a baking dish. Pour the green tomato enchilada sauce over the top and add the remaining cheese and chopped black olives.
  • Bake the venison enchiladas in the oven for 40-45 minutes or until bubbling hot. Garnish with chopped green onions and serve with a side of sour cream.