Venison and traditional Mexican dishes have always seemed to fare well together. If you’re getting a little tired of the traditional venison taco, it’s time to try something that’s a little different, but no less delicious. Today we’ve got a tasty venison enchilada recipe with red sauce, chiles, and cheese that is sure to be a hit with the whole family. It takes a little bit of prep work to get this one going, but we promise that it is worth the extra effort in the end.
Be sure to check out my new cookbook, The Weekend Wild Game Cookbook: Easy, Everyday Meals for Hunters and Their Families, available on Amazon.
2 pound venison roast
1 tablespoon ancho chili powder
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 medium yellow onion, julienned
1 tablespoon minced garlic
2 tablespoons apple cider vinegar
1 can diced green chilies
1 (19 ounce) can red enchilada sauce
1 cup beef broth (or more if needed to cover the meat)
10-12 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 to 2 cups Red Enchilada Sauce
1 roma tomato, diced, for garnish
1 tablespoon chopped cilantro, for garnish
Make the shredded venison:
1. Combine the ancho chili powder, cumin, salt and black pepper in a small bowl and mix to combine.
2. Take your venison roast and remove any silver skin. Pat dry with a paper towel. Drizzle with olive oil then season liberally with the seasoning mix.
3. Add the venison roast into your crock pot. Then add in onion, garlic, apple cider vinegar, green chiles, enchilada sauce and enough beef broth to cover the meat.
4. Cover and cook on low for 8 hours or until the venison is tender and shreds easily with two forks. Remove roast to a large plate and shred. Pour a couple spoon-fulls of the sauce and onions onto the plate with the roast.
Make the enchiladas:
1. Preheat oven to 350°F.
2. Pour a thin layer of enchilada sauce into a 13- x 9-inch baking dish and spread it out evenly over the bottom.
3. Place about ?…” cup of the shredded venison down the center of one of the tortillas and top with about ¼ cup shredded cheese. Roll up tightly and place seam side down on top of the enchilada sauce in the baking dish. Repeat this process with each enchilada until you fill the baking dish. Top with half of the remaining Monterey Jack and the cheddar cheese. Then, spoon about 1 cup sauce (or more) over the top of the enchiladas and top with the remaining cheese.
4. Bake for 25-30 minutes.
5. Serve garnished with chopped cilantro and diced tomatoes.
READ MORE: RECIPE: VENISON LASAGNA SOUP