Whether youâ€™re making dinner for two or for twenty, these enchiladas are easy and delicious. Our friend Bob made them for my birthday…and sent us home with a whole tray (that picture of the trays is only half of what he made…for 8!).
Recipe: Easy Venison Enchiladas
- 1 lb venison, minced
- 1 tbs olive oil
- 1 package (about 1 ounce) taco seasoning mix
- 1 16-ounce can refried beans
- 1 10-ounce can Cheddar Cheese Soup
- 1 medium onion, chopped
- 1/2 jar pickled peppers (mild or spicy, depending on preference)
- 1 cup cooked long-grain white rice
- 12 flour tortillas (10-inch), warmed
- 1 1/2 cup enchilada sauce (pre-made is good)
- Shredded Cheddar cheese
- Heat the oven to 350Â°.
Heat the oil and add the venison. Cook until browned.
- Mix in the seasoning mix, beans, soup, onion, peppers, and rice, if desired, in the skillet.
- Divide the mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish.
- Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
- Bake for 20 minutes or until the enchiladas are hot and bubbling.
- Top with a dollop of sour cream.
These are great right out of the oven, but even better the next day. Try them for your next football party.
Cooking time (duration): 40
Number of servings (yield): 8
Meal type: dinner
Culinary tradition: Mexican
Microformatting by hRecipe.