Easy Venison Enchiladas

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vension enchilada

Venison enchiladas are a great party meal

Whether you’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


  1. Heat the oven to 350°.
    Heat the oil and add the venison. Cook until browned.
  2. Mix in the seasoning mix, beans, soup, onion, peppers, and rice, if desired, in the skillet.
  3. Divide the mixture among the tortillas. Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish.
  4. Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
  5. Bake for 20 minutes or until the enchiladas are hot and bubbling.
  6. 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.

3 Comments on “Easy Venison Enchiladas

  1. Pingback: Cooking Venison Steaks | We Dip It Cooking

  2. Sounds lovely! I just came back from mexico last month and find myself addicted to these incredible enchilada recipes now!! Must go back next year sometime, I think, and this time head off of the beaten track a little. Looking to reading more!

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