Corn & Green Chile Venison Enchiladas

If you love enchiladas you have to try these Corn & Green Chile Venison Enchiladas! Made with a mild green Chile sauce, sweet corn and tender shredded venison they are heaven in every bite.

We love enchiladas of all kinds around here, but I think it is safe to say that these take the cake, especially for my husband! These Corn and Green Chile Venison Enchiladas are a perfect Spring/ Summer enchilada using fresh sweet corn and a green salsa verde enchiladas sauce. They are full of tender meat and are gooey in all the right ways.

To make these enchiladas, you start by slow braising a venison roast (or other red meat roast) until it is fall apart tender. Then, you take that meat and create your filling with roasted corn, pepper jack cheese, fresh cilantro and green chiles. Wrap that beautiful filing up in homemade tortillas, then place in a baking dish and smother with green enchilada sauce and more cheese!

If you love a nice comfort meal that makes great leftovers then this is it. This recipe is great if you want to double it and store one batch in the freezer, or to serve a crowd. It is asked with protein, and bold flavours making it a perfect family dinner!

Tips for Making Perfect Corn & Green Chile Venison Enchiladas

1. When slow braising the meat, make sure you cook it long enough to where it falls apart. Many people struggle to get that beautiful tender meat and it is because they are not cooking it long enough. Every roast will vary, but give yourself a minimum of about 3.5 – 4 hours.
2. For the filling, make sure that once it is all mixed together you give it a taste. That way you can add more chiles if you like, season it with more salt if needed and make it perfect to your taste.
3. After you have rolled the enchiladas, you can to place them in a baking dish where you can get them nice and tight next to each other. This ensures they don’t open while baking and stay beautifully rolled up.

Corn & Green Chile Venison Enchilada Ingredients

Venison Roast– This can be any round roast, sirloin roast, shank or neck roast. Deer, elk, moose or beef work.

Tortillas– Use homemade or store bought. Whichever you prefer.

Pepper Jack Cheese– This gives a nice mild creaminess with a hint of spice. If you refer you can use mozzarella.

Corn– Fresh corn on the Cobb that you can roast is the best, but canned corn can be substituted.

Green Enchilada Sauce– You can buy it as is, or make it simply with salsa verde, some milk and cumin.

Cilantro– Fresh cilantro adds a delicious freshness.

Broth– You need at least 4 cups of broth for the meat to cook in to help it stay moist and juicy.

Onion- White or yellow onion works.

Garlic- Fresh Garlic is always best.

Diced Green Chiles– You can find these canned in the Mexican aisle. They aren’t super spicy but add delicious flavor.

Cumin– Ground cumin adds a delicious depth of flavor.

Sour Cream- Serving these with some sour cream is the perfect creamy addition.

The Steps

1. Start by preheating your oven to 350F.
2. Pat the roast dry, and season on all sides with salt and pepper.
3. Then, heat a dutch oven over high heat with a couple tbsp of oil. Place the roast in the pot and sear for a couple minutes on each side. Remove from the pot. Add the apple cider vinegar to de glaze the pan.
4. To that same pot, add the diced onion and garlic and cook over medium heat for 3-4 minutes.
5. Next, add in the can of diced green chiles, cumin and the broth. Stir it all together.
6. Place the roast back into the pot of broth, and add any more broth if needed to get the meat almost fully covered in liquid. Put the lid on the pot, and place in the oven to cook until fall apart tender about 4 hours.
7. While that cooks, at any pont you can season the corn with a bit of oil, salt and pepper and place in the oven to cook until tender. Usually takes about 30-40 minutes.
8. Once the meat is cooked enough to shred, turn the oven u to 400F.
9. Using a couple forks shred it in the pot, so you get all that broth and flavor mixed into the meat. You will notice that the broth cooked down quite a bit which will just add flavor to the meat.
10. Cut the corn off the cob, and mix that in with the meat, along with the fresh cilantro, 1 cup of the cheese and another can of green chiles.
11. Take one tortilla and lay it on a flat surface. Pile on a couple spoonfuls of the meat filing then roll it up tight.
12. Repeat this until you have used all of the filling, then tightly place all the enchiladas into a casserole dish.
13. Pour the green enchilada sauce over top, then sprinkle the remaining cheese over.
14. Bake the enchiladas for about 20 minutes or until the cheese is bubbly and golden. Serve warm with a dollop of sour cream and enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more tasty recipes to make with your venison roasts?

https://cmbarndominium.com/slow-braised-venison-bbq-flatbread-pizza/

https://cmbarndominium.com/slow-braised-sweet-n-spicy-korean-bbq-sandwich/

https://cmbarndominium.com/flavourful-greek-stuffed-venison-roast/