Gamekeeper Cuisine – Venison Enchiladas
Ingredients:
2 lbs. ground venison
1 lb. ground chorizo
1 can refried beans
2 packs taco seasoning
1 medium diced onion
1 pablano pepper diced
3 cloves garlic minced
3 16 oz. cans Enchilada sauce
Tortillas
Shredded cheese
Instructions:
Sauté diced onions and pablano pepper in olive oil until they begin to soften. Add minced garlic, ground venison and chorizo. Once the meat is browned, drain the excess fat from pan. Add two packs of taco seasoning and one 16-ounce can of enchilada sauce. Add one 16-ounce can of refried beans and simmer until combined. Pour one 16-ounce can of enchilada sauce into the bottom of a baking pan. Assemble the enchiladas by adding the desired amount of meat mixture into each tortilla, then roll them up and place in the baking dish. Cover with the remaining can of enchilada sauce and top the dish with shredded cheese. Bake at 350°F for 35 minutes then remove foil and bake until the cheese melts and begins to brown. Serve with sour cream, guacamole, or salsa. Enjoy!
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