Venison Steak Enchiladas
Venison steak enchiladas bring a fresh twist to a beloved Mexican dish.
The rich, savory flavor of venison pairs beautifully with the bold spices and creamy cheese in these enchiladas.
Wrapped in soft tortillas and topped with a zesty enchilada sauce, this meal is both hearty and satisfying.
It’s perfect for a family dinner or a gathering with friends, offering a delicious and unique alternative to traditional enchiladas.
The tender venison combined with sautéed onions and bell peppers creates a filling that’s bursting with flavor.
Topped with melted cheese and baked to perfection, these enchiladas are sure to become a new favorite.
Serve them with a side of rice, beans, and a sprinkle of fresh cilantro for a complete and comforting meal.
Whether you’re an experienced cook or just looking to try something new, these venison steak enchiladas are a fantastic way to enjoy the rich flavors of venison in a familiar and loved dish.
Prep Time: 30 minutes
Cooking Time: 40 minutes
Ingredients:
- 4 venison steaks (6 oz each), cubed
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro and sour cream for garnish
Method:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat. Brown venison cubes and set aside.
- In the same skillet, sauté onion and garlic until softened. Add cumin, chili powder, salt, and pepper.
- Add venison back to the skillet and mix well.
- Pour a small amount of enchilada sauce into a baking dish.
- Fill each tortilla with venison mixture and shredded cheese. Roll up and place in the baking dish seam-side down.
- Pour remaining enchilada sauce over the top and sprinkle with more cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro and sour cream before serving.
Ingredients
- 4 venison steaks (6 oz each), cubed
- 2 tbsp olive oil1 large onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) enchilada sauce
- 1 cup shredded cheddar cheese
- 8 small flour tortillas
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro and sour cream for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium-high heat. Brown venison cubes and set aside.
- In the same skillet, sauté onion and garlic until softened. Add cumin, chili powder, salt, and pepper.
- Add venison back to the skillet and mix well.
- Pour a small amount of enchilada sauce into a baking dish.
- Fill each tortilla with venison mixture and shredded cheese. Roll up and place in the baking dish seam-side down.
- Pour remaining enchilada sauce over the top and sprinkle with more cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro and sour cream before serving.
