I love a good verde sauce with my Mexican food. So for my birthday, Rick made me venison enchiladas with his fabulous verde sauce. Enchiladas are much easier to make than you’d think. In fact, once you’ve prepared the venison meat filling and the verde sauce, they are fast to assemble and cook. Perfect for an easy family dinner.
Recipe: Venison Enchiladas Verde
Summary: delicious and easy deer meat enchiladas the family will love
- 1 pound venison
- juice from one lime
- 2 cups venison broth
- 2 tsp salt
- water (enough to cover meat)
- Green Sauce (recipe below)
- 12, 12-inch flour tortillas
- 1 cup Cheddar cheese, grated
- 1 cup Monterey Jack cheese, grated
- cilantro, chopped
- sour cream
- Put venison, lime juice, broth, salt, and enough water to cover the meat in a slow cooker. Cook on low until meat shreds with a fork. Depending on cut of meat, this will take 4 to 12 hours (we often make the meat the day before).
- While the meat is cooking, prepare the sauce. This, too, can be made in a day in advance (or weeks in advance and frozen.) See recipe below.
- Preheat oven to 350 degrees.
- Place about 1/3 cup filling in center of a tortilla and roll up.
- Place the tortilla, seam side down, in a 13 x 9 inch baking dish.
- Once all the tortillas are arranged in the dish, cover with the Green sauce and sprinkle with cheeses.
- Bake 25 minutes. Remove when cheese is melted. Sprinkle with cilantro and put a teaspoon of sour cream on each enchilada.
PREPARE VENISON FILLING:
MAKE GREEN SAUCE:
Serve with rice, refried beans, and guacamole.
Cooking time (duration): 90
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: Mexican
Recipe: Rickâ€™s Verde Sauce
Summary: Mexican green sauce for enchiladas, tacos, burritos, and more
- 2 Tbsp. extra-virgin olive oil
- 1/2 large red onion, minced
- 4 cloves garlic, minced or pressed
- 2 green peppers, chopped
- 3 serrano peppers, (1 seeded and membranes removed)
- 1 1/2 lb. tomatillos, husked and quartered or halved
- 1/2 bunch cilantro, coarsely chopped
- 1 1/2 tsp. Kosher salt
- 1/4 tsp. black pepper
- 1 1/2 tsp. cumin
- 1/2 cup venison broth
- In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
- While onions are sauteeing, combine tomatillos, green peppers, serrano peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some broth to make them blendable.
- Pour the tomatillo mixture over the onions and garlic and add venison broth, salt, pepper, and cumin.
- Simmer 15 minutes to 1 hour, depending on the consistency you want. We usually turn the heat to high and boil it uncovered until we reach the consistency we want; it makes things go a lot faster.
If you prefer, you can simmer the sauce in a slow cooker all day. This is a good option if you are doubling or tripling the batch.
Meal type: sauce
Culinary tradition: Mexican
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