Ingredients
Scale
- For the Venison Filling:
- 1 lb ground venison
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 cup chicken or beef broth (for filling)
- For the Rich Red Sauce:
- 2 tbsp olive oil or butter
- 2 tbsp all-purpose flour
- 2 cups chicken or beef broth (for sauce)
- 1 (6 oz) can tomato paste
- Salt and black pepper to taste
- For Assembly & Topping:
- 12 corn tortillas (6-inch)
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- Optional Fresh Finishes:
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
Instructions
- Brown the Venison:: First up, get that ground venison into a large skillet over medium-high heat. Break it up with a spoon as it cooks. You want it nicely browned, no pink bits left, hon. This is where you really build the base flavor, so don’t rush it. I always hear that sizzle and think, “Yes, this is going to be good!” Once it’s cooked, drain any excess fat. I learned this the hard way after a slightly greasy batch once, oops!
- Sauté Aromatics & Build Filling:: Reduce the heat to medium, then toss in your chopped onion and garlic. Let them soften up, about 5 minutes, until they smell amazing – that’s the signal! Stir in the chili powder, cumin, and smoked paprika. Let them toast for a minute; you’ll smell the spices bloom, it’s wonderful. Now, add the fire-roasted diced tomatoes and about a cup of the broth. Simmer for 10-15 minutes, letting those flavors meld. This is where the venison enchiladas really start to come alive.
- Prepare the Enchilada Sauce:: While the filling simmers, grab a separate saucepan for the sauce. Melt a couple tablespoons of butter or oil over medium heat, then whisk in 2 tablespoons of flour to make a roux. Cook for a minute or two, stirring constantly, until it’s lightly golden. Slowly whisk in the remaining broth and the tomato paste until smooth. Bring it to a gentle simmer, stirring, until it thickens slightly. Season with a pinch of salt and pepper. I always taste it here, adjusting as needed – sometimes it needs a little more chili powder, you know?
- Assemble the Venison Enchiladas:: Preheat your oven to 375°F (190°C). Pour a thin layer of your homemade enchilada sauce into the bottom of a 9×13 inch baking dish. Now for the fun part! Briefly warm your corn tortillas (a quick zap in the microwave or dip in warm sauce works wonders to make them pliable). Lay a tortilla flat, spoon some venison filling down the center, sprinkle with a little shredded cheese, then roll it up tightly. Place seam-side down in the prepared baking dish. Keep going until all the filling is used, nestling them close together.
- Sauce & Bake:: Once all your venison enchiladas are neatly tucked into the dish, pour the remaining enchilada sauce evenly over the top. Make sure every single one is covered – no dry spots allowed! Then, sprinkle generously with the rest of your shredded cheese. Cover the dish loosely with foil and bake for 20 minutes. This lets all those flavors get friendly and the cheese start melting into gooey perfection.
- Finish & Serve Your Venison Enchiladas:: After 20 minutes, pull off the foil and bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden, and the edges of the tortillas are a little crisp. The smell filling your kitchen will be incredible, I swear! Let it rest for a few minutes out of the oven – this helps it set up a bit and makes serving easier. Garnish with fresh cilantro and a dollop of sour cream if you like. Enjoy your hearty venison enchiladas!
- Prep Time: 25 Minutes
- Cook Time: 45 Minutes
- Category: Dinner Recipes