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Best Ever Venison Enchiladas are called that simply because they ARE the best ever meat enchiladas I’ve ever had. I’ve had enchiladas made by friends. I’ve had enchiladas made at restaurants. These are better. That is the verdict, and it is true, just, and right.
Come to mama, you Best Ever Venison Enchiladas. I topped them with sour cream, served them with chips on the side, and yes, I think fresh avocado is a must!
But I Don’t Eat Venison….Is Beef OK?
Actually, *I* DO eat venison. But perhaps you clicked on this post because the recipe looks so yummy (and it’s every bit as yummy as it looks), but you, personally, don’t have access to venison. That is 100% fine! I have made these with beef, and they’re scrumptious that way, too. So…to answer your question: Beef IS ok. You could also make these with ground chicken or ground turkey, if that’s your protein preference.
Start By Making the Enchilada Sauce:
The enchilada sauce comes together very quickly and easily.
I recommend for your beef broth, that rather than using canned or boxed beef broth (which are fine, if that’s what you have) that you try using a jar of Beef Better Than Bouillion. I find the flavor to be so much more like real beef broth. I know that may come as a surprise. It surprised me when I did a taste test. But the winner at my house was definitely Beef Better Than Bouillion.
For your convenience, I’ve placed a link to Better Than Bouillion in the Amazon recommended products you’ll find below the recipe. Please use my affiliate link to order some if you don’t have any. Especially if you’ve never tried it before, you’ll thank me.
This enchilada sauce comes together so quickly. I usually make it first. Then, when it’s time to layer the enchiladas, it’s still warm on the stove.
I noticed that Cook’s Illustrated magazine recently did a taste test on beef broths, and they came to the same conclusion! So if my own personal findings weren’t enough for you, you can relax in knowing that Cook’s Illustrated came to the same conclusion regarding Better Than Bouillion. And even better? It’s a much cheaper option than buying canned or boxed stock or broth.
Be careful when your enchilada sauce starts to bubble. Those bubbles splat, and it’s similar to a volcanic eruption! Can you see the three little explosions? At this point, I lowered the heat to extra low, to keep the sauce warm.
Time to Make the Seasoned Venison Meat:
Once you’ve browned the venison and onion together, then it’s time to spice it up.
First brown the meat and the chopped onions till they start to look translucent. Then add the spices, and brown for a minute. Finally add the tomatoes. Now taste the meat. If you like more heat, this would be a good time to add more chili powder. (Chipotle chili powder packs a punch. You could also add red pepper flakes to turn up the heat. This recipe has a mild amount of heat, so adjust to your family’s preferences for spiciness.
Softening and warming the tortilla in oil.
To Warm the Tortillas and Stuff the Enchiladas:
We add a bit of oil to a skillet, and fry each tortilla for a few scant seconds on each side. We’re not trying to brown it. We just need it to be soft and pliable. Place it on a plate that has been covered with paper towels, and blot it on top with another wadded up paper towel.
We immediately stuff the tortillas with the seasoned meat, sliced black olives and chopped onions. Following that, we roll them up and place them in a large baking dish.
It’s important not to overstuff the tortillas, or they’ll be too difficult to roll up.
Prepare to be rolled.
I mix the sliced olives and stuffed onion together in one prep bowl, and then I only have one bowl to reach into as I’m topping the spicy meat mixture. This is their close up.
Rolled and in pan.
Topped with a mixture of cheeses. Use creamy Monterey Jack, or a blend of Monterey Jack and Cheddar. Peekaboo, meat filling: I SEE you! On this batch, I put some of the cheese underneath the sauce, and then poured the sauce over, and then topped the entire pan with more cheese.
Pouring on the enchilada sauce.
More cheese on top of the sauce. Because why wouldn’t you?
Out of the oven, the darlings! I’ve got some freshly warmed tortilla chips: the better to EAT you with!
What Do You Serve with Your Best Ever Venison Enchilada Recipe?
I highly recommend you serve these with freshly warmed up tortilla chips, a few slices of fresh avocado sprinkled with Durkees garlic salt, if you’ve got it, and a dollop of sour cream. They all work together for good!
And now I’m just showing off.
I think your favorite brand of crisp tortilla chips are a godsend for scooping up any lusciousness that fails to stay inside the enchilada.
Please, pin this on Pinterest.
If you’re as much of a TEXMEX food hound as I am, you’ll want to check out some of my other TexMex recipes, including the simplest and best guacamole, Lunch Lady tacos, and Sour Cream enchiladas. YUM!
The Recipe for Best Ever Venison Enchiladas
Best Ever Venison Enchiladas
Wonderful enchilada recipe. We use it with venison, but beef would be a great substitute, if you prefer.
Ingredients
- TO MAKE THE ENCHILADA SAUCE:
- 2 teaspoons "Better Than Bouillion Beef Bouillon" dissolved in 16 oz. boiling water, mixed together, to make 2 cups (16 oz.) of beef Better Than Bouillion)
- 1 stick of butter, melted (1/2 c. butter)
- 1/3 cup flour
- 8 cloves of garlic, minced
- 2 8 oz. cans of tomato sauce
- 2 Tablespoons of chili powder
- 1 teaspoon of ground cumin
- FOR THE SEASONED GROUND VENISON:
- 1 pound ground venison (or beef)
- 1 large onion, chopped
- 1 tablespoon all purpose flour
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon rubbed sage
- 1 16 oz. can stewed tomatoes
- TO SOFTEN THE TORTILLAS:
- 1/4 c. vegetable oil
- 12 corn tortillas
- TO STUFF THE ENCHILADAS:
- 1/4 c. seasoned meat mixture
- 1 medium onion, chopped
- 1/2 c. sliced ripe olives
- TOPPING FOR BEEF ENCHILADAS:
- Enchilada Sauce
- 2 c. grated Monterey Jack cheese, or Mexican Blend grated cheese
Instructions
- Pre-heat the oven to 350º degrees.
- FOR ENCHILADA SAUCE:
Melt butter in sauce pan, over medium heat. Pour beef broth into sauce pan with melted butter. Whisk in flour, minced garlic, tomato sauce, and spices. Once the sauce is smooth, set it aside on stove top, setting heat t0 extra low. - TO MAKE SEASONED MEAT MIXTURE:
Cook ground venison and large chopped onion in a large skillet until meat is browned, stirring to crumble meat. Add flour and seasonings. cook 1 minute, stirring constantly. Gradually stir in tomatoes, and cook until thoroughly heated. - TO ASSEMBLE ENCHILADAS:
Fry tortillas, one at a time, in hot oil for 3 to 5 seconds per side. Drain tortillas on a paper towel, and blot if necessary. - Combine medium chipped onion and sliced olives in a bowl.
- Spoon about 1/4 cup of seasoned meat filling onto each softened drained tortilla. Top each tortilla with meat and with a spoonful of sliced onions/chopped olive mixture.
- Roll each tortilla tightly, and place in a 13x9x2" baking dish. Top all the tortillas with Enchilada Sauce. Top all the sauced enchiladas with the grated cheese.
- Bake for 15 minutes.
- Makes approximately 12 enchiladas.
Recommended Products
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 917Total Fat: 58gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 203mgSodium: 1748mgCarbohydrates: 49gFiber: 8gSugar: 7gProtein: 53g
My Very Best Mexican Recipes
I've compiled a list of my very best Mexican and Tex-Mex recipes, just for you! I hope you enjoy them as much as we have!
