Enchiladas are a great family meal and these Ground Venison Enchiladas are some of the best you’ll ever make! They are completely homemade from the enchilada sauce, to the tortillas and are full of flavor.

a white plate with cheesy enchiladas and avocado

There are a million different ways to make enchiladas out there but this recipe is my favorite. It is made with wholesome ingredients, is easy to make and is wonderful for left overs!

To make these venison enchiladas you start with the sauce and the tortillas. You can of course buy both of these things, but I do have recipes for them below. Once you have those made, it is as simple as browning your meat, then mixing it with some vegetables, rice, cheese and a bit of the enchilada sauce to make your filling. Then you will roll that filling up into the tortillas, and bake in a casserole dish smothered in the enchilada sauce and some cheese!

What I love about making enchiladas is that you can put them together in advance and then just pop them in the oven before serving. You can even make an extra batch to store in the freezer. They are warm, cheesy, full of protein and a great comfort meal the whole family will enjoy.

a white plate with 2 enchiladas on top with avocado

Tips for Making Homemade Venison Enchiladas

When you are making the filling, I always recommend tasting it before you fill the tortillas. Depending on if you use the homemade sauce or buy one, the flavor will slight vary. If you want to add more flavour to your filing add more spices or sauce.
For filling the tortillas, you want to fill them as full as you can. It is okay if some of the filling spills out the edges. This way you won’t get any pockets of tortillas without filling.
I recommend letting the enchiladas cool for about 10 minutes in the pan before serving. This allows the sauce and everything a bit of time to set so they are less sloppy to dish out.

Venison Enchilada Ingredients

Tortillas– You can use store bought or homemade. I use my sourdough discard tortillas and they are DEISH.

Enchilada Sauce– This can be found at most grocery stores or you can make my homemade sauce which is so easy and healthier.

Ground Venison– Any ground wild game meat or even ground beef works for this recipe.

Red Onion– I like to use red onion in these enchiladas, but white or yellow onion is fine too.

Bell Pepper– Any color works. If you don’t like peppers you can sub with black beans or just omit.

Cheese– Old cheddar is my favorite for a nice strong flavor but any cheddar cheese is fine.

Garlic– Use fresh minced garlic.

Chili Powder– Make sure you use a mild chili powder if you don’t like spice.

Cumin– Ground cumin.

Cayenne– This is optional but adds a bit of spice if you like it.

Rice– Any white rice will work. This helps bind the filling.

Cilantro– Also optional, but I love the freshness it adds.

a bowl of ground meat with rice and vegetables

The Steps

Start by preheating your oven to 400F and heating a large skillet with a couple tbsp of oil.
Then, add in the ground venison and brown the meat over. medium heat.
While the meat is browning, add in the garlic, chili powder, cumin, cayenne and salt and continue to cook until the meat is not longer pink.
Next you are going to dump that meat into a large bowl, along with the bell pepper, red onion, rice, cilantro, 1/2 cup of the grated cheddar cheese and about 3/4 cup of the enchiladas sauce. Stir all of that together until it is well mixed.
Grab a 9×13 baking dish, and spread a large spoonful of enchilada sauce over the bottom. Just enough for a nice thin layer.
Then, take one tortilla and add a big spoonful of filling. Roll it up tight and place in the baking dish.
Repeat this step 6-8 times or until you have used all the filling and your baking dish is full.
Finally, pour all of the remaining enchilada sauce over top of the rolled tortillas, and sprinkle the remaining cheddar cheese on top.
Bake the enchiladas for about 15-20 minutes or until the cheese is melted and bubbly.
Allow them to cool for 10 minutes before serving with guacamole and sour cream. Enjoy!

a tortillas full of ground meat, rice and vegetables

unbaked enchiladas with shredded cheese in a casserole dish

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

Looking for more delicious recipes to try with your ground venison?

https://cmbarndominium.com/the-best-healthier-venison-sloppy-joes/

https://cmbarndominium.com/delicious-30-minute-venison-lettuce-wraps/

https://cmbarndominium.com/the-best-italian-venison-meatballs-with-ricotta-pesto/


			
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Homemade Ground Venison Enchiladas



				
				Yield: 
				6-8 Enchiladas
			
	
						
				Prep Time: 
				40 minutes 
			
					
				Cook Time: 
				20 minutes 
			
					
				Total Time: 
				1 hour 
			
			

		
			Ground Venison Enchiladas loaded with meat and made with homemade enchilada sauce and tortillas. Easy, hearty and delicious.
		
		
	
	
		
	
			

			
	
		Ingredients

											
									
						1 Batch of  Homemade Enchilada Sauce or 2 cups store bought\					
									
						1 Batch of Sourdough Tortillas made into 8					
									
						2 cups shredded cheddar cheese					
							
												For the Filling
						
									
						1 1/2lbs ground venison, moose, or elk					
									
						2 cloves fresh minced garlic					
									
						1 tsp chili powder					
									
						1/2 tsp ground cumin 					
									
						1/2 tsp salt					
									
						pinch of cayenne					
									
						1 cup cooked white rice					
									
						1 bell pepper diced					
									
						1/2 a red onion diced					
									
						1/4 cup fresh chopped cilantro (optional)					
							
			
		
		
		Instructions
		Start by preheating your oven to 400F and heating a large skillet with a couple tbsp of oil. 
Then, add in the ground venison and brown the meat over. medium heat. 
While the meat is browning, add in the garlic, chili powder, cumin, cayenne and salt and continue to cook until the meat is not longer pink. 
Next you are going to dump that meat into a large bowl, along with the bell pepper, red onion, rice, cilantro, 1/2 cup of the grated cheddar cheese and about 3/4 cup of the enchiladas sauce. 
Stir all of that together until it is well mixed. 
Grab a 9x13 baking dish, and spread a large spoonful of enchilada sauce over the bottom. Just enough for a nice thin layer. 
Then, take one tortilla and add a big spoonful of filling. Roll it up tight and place in the baking dish. 
Repeat this step 6-8 times or until you have used all the filling and your baking dish is full. 
Finally, pour all of the remaining enchilada sauce over top of the rolled tortillas, and sprinkle the remaining cheddar cheese on top. 
Bake the enchiladas for about 15-20 minutes or until the cheese is melted and bubbly. 
Allow them to cool for 10 minutes before serving with cucamole and sour cream. Enjoy!
	
	
		Notes
		
			
* This recipe can be made with any kind of ground red meat you have! 
* If you are serving a crowd, this is. wonderful recipe that can easily be doubled. 
* Store unbaked enchiladas in the fridge for 1-2 nights before baking or in the frezzer for up to a month. Bake and then serve. 

		
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Dinner

Homemade Ground Venison Enchiladas

Tips for Making Homemade Venison Enchiladas

Venison Enchilada Ingredients

The Steps