If you’ve talked to me or if you are an avid reader of my blog, you know I use deer meat in everything. Yes, everything–from hamburger helper to meatloaf to soups. A few years ago I came up with this version of deer enchiladas.
It doesn’t have the traditional chili sauce topping, and I use flour tortillas instead of corn tortillas. It’s an absolute favorite at my house! My sons request them all the time. I think they’d eat them every day if I’d fix it, which would probably be ok since they only have 319 calories and like everything with venison, it fills you up quick and keeps you full for hours.
- 2 lb of ground deer burger
- 8 XL flour tortillas
- 1/3 cup of seasoning
- 4 Tbsp. of chili powder
- 2 Tbsp. of ground cumin
- 4 Tbsp. of cornstarch
- 3 tsp. paprika
- 1 tsp. of cayenne pepper
- 4 tsp. of salt
- 8 oz pack of low-fat cream cheese
- 15.5 oz jar of chunky salsa
- 1 cup of pasteurized prepared cheese product (cut into blocks)
- 1/4 cup of fat-free milk
- Place the ground deer burger in a large skillet over medium-high heat. Crumble the burger as it fries. This should take about 10 minutes.
- Once it’s done, drain and excess fat and return it to low heat. Add the seasoning to the burger and stir well.
- Next, cut the cream cheese into small sections and add it to the skillet. Stir this often until it melts well and then add 10 oz of the salsa. Let this simmer on low heat for a few minutes.
- While that’s simmering, prepare the cheese for the top of the enchiladas. Measure out one cup of the cheese block and cut it into very small blocks.
- Place the cheese in a microwave-safe bowl with 1/4 cup of milk and heat one minute at a time until it melts well. Be sure to stir the cheese after every minute.
- Set the cheese aside for later and preheat the oven to 375°F.
- Next, it’s time to assemble the enchiladas. Use an 8″ x 11″ baking dish because it works great with these XL tortillas. Lay out a piece of wax paper, set a tortilla on it, and then add about 3.5 Tbsp. of the deer meat mixture into a tortilla. Spread the mixture close to the ends, but not all of the way.
- Roll the tortilla and place it in the dish with the seam facing downward. Continue this, setting them side by side in the dish until the mixture is gone. Sometimes you might need to rearrange them a little so you’ll have enough room in the dish.
- Take a fork and drizzle the melted cheese over the top of the enchiladas.
- Now, pour the remaining salsa on top of the cheese or wait until you take them out of the oven.
- Bake in the oven at 375° for about 7 minutes. You want the tortilla to be slightly crunchy and the cheese somewhat hardened.
© Deer Recipes
Tasty Venison Enchiladas go great with a salad or fries. They make great leftovers too–that is if you have any leftovers.
Check out our Tasty Venison Enchiladas slideshow…
The good, the bad and the delicious…
- Tasty Venison Enchiladas are high in phosphorus and vitamin A. They also have some iron and calcium.
- Unfortunately, they are very high in sodium.
Tasty Venison Enchiladas Nutrition Facts
Nutrition Grade: B+
|Yields: 8 Enchiladas
||Serving Size: 1 Enchilada
||% Daily Value*
| Total Fat 10.5g
| Saturated Fat 4.8g
| Trans Fat 0.0g
| Cholesterol 25mg
| Sodium 2061mg
| Total Carbohydrates 25.3g
| Dietary Fiber 4.2g
| Sugars 4.9g
| Protein 37.6g
||Vitamin A 46%
||Vitamin C 7%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To make this recipe more diet-friendly…
- Omit the 4 tsp. of salt or cut it in half.
- You could also omit the pasteurized prepared cheese product or make sure your’s doesn’t have much on it.
- These steps will lower the sodium amount drastically.