Spicy Venison Enchiladas with Smoky Red Sauce (Print Version)
Hearty venison enchiladas recipe, packed with flavor. Learn my easy steps for a comforting meal with a rich, smoky red sauce.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Tex-Mex
Dietary: High Protein
# Ingredients:
→ Base Ingredients
01 -
1.5 lbs ground venison
02 -
12-14 (6-inch) corn tortillas
03 -
28 oz (2 cans) red enchilada sauce
04 -
1 large onion, chopped
05 -
4 cloves garlic, minced
→ Flavor Boosters
06 -
2 tbsp chili powder
07 -
1 tbsp cumin
08 -
1 tsp dried oregano
09 -
1 tsp smoked paprika
10 -
Salt & black pepper to taste
→ Creamy & Cheesy Goodness
11 -
2 cups Monterey Jack cheese, shredded
12 -
Sour cream, for serving (optional)
→ Fresh Toppings
13 -
1/2 cup fresh cilantro, chopped
14 -
1 jalapeño, thinly sliced (optional)
15 -
1/4 cup red onion, finely diced (optional)
# Instructions:
01 -
Grab a large skillet and heat a little oil over medium-high. Toss in that ground venison and break it up with a spoon. You want it browned and crumbly, no pink in sight. This is where the kitchen starts to smell amazing, that savory meat aroma filling the air. Drain off any excess fat—venison is lean, but sometimes there’s a bit. Honestly, I once got distracted here and over-browned it a little, but it still tasted fine, just a bit crispier than intended!
02 -
Reduce the heat to medium. Add your chopped onion to the skillet with the venison and cook until it softens, about 5-7 minutes. Then, stir in the minced garlic, chili powder, cumin, dried oregano, and smoked paprika. Let those spices toast for about a minute; you’ll smell them bloom, it’s incredible! This step is critical for developing that deep, earthy flavor in your venison enchiladas recipe. I once added the garlic too early and it burned, so now I make sure to add it after the onions are almost done.
03 -
Pour in about half a can (or 1.5 cups) of your red enchilada sauce into the venison mixture. Give it a good stir to combine everything. Let it simmer gently for 5-10 minutes, allowing those flavors to meld and the sauce to thicken slightly. This is where the magic happens, hon. The venison really soaks up all that deliciousness. Taste it! Adjust salt and pepper if needed. I often add a tiny pinch more chili powder here if I’m feeling bold.
04 -
This is key to avoiding tears! Briefly warm your corn tortillas. You can microwave them (stack a few, wrap in a damp paper towel, 30 seconds), or quickly dip them in warm enchilada sauce, or even flash-fry them lightly in a tiny bit of oil. I prefer the damp paper towel and microwave method; it makes them pliable and easy to roll without them breaking. Once, I skipped this and had a total tortilla catastrophe, trust me, don't do it!
05 -
Preheat your oven to 375°F (190°C). Pour a thin layer of enchilada sauce into the bottom of a 9x13 inch baking dish. Now for the fun part! Take a warm tortilla, spoon about 1/4 cup of the venison filling down the center, sprinkle with a little shredded cheese, and roll it up tightly. Place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas and filling. It gets a little messy, but that's part of the charm, right?
06 -
Once all your venison enchiladas are snuggled in the dish, pour the remaining red enchilada sauce generously over the top. Make sure they’re all covered! Then, sprinkle the rest of that glorious Monterey Jack cheese over everything. Pop it into the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden at the edges. The smell is honestly intoxicating at this point, all that cheesy, spicy goodness.
# Notes:
01 -
Always warm your tortillas to prevent tearing; it makes assembly so much easier.
02 -
For a richer sauce, stir in a spoonful of cream cheese or a splash of heavy cream at the end.
03 -
If you don't have Monterey Jack, a mix of cheddar and mozzarella works well too.
04 -
Serve with a fresh lime wedge and a sprinkle of flaky sea salt for an extra pop of flavor.
# Equipment Needed:
01 -
Large skillet
02 -
9x13 inch baking dish
03 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g