1 cup of Velveeta pasteurized prepared cheese product (cut into blocks)
1/4 cup of milk
Getting it done:
Fry the ground deer burger in a large skillet over medium-high heat, crumbling as it fries.
Once done, drain excess fat, and return to low heat. Add the seasoning and stir well.
Cut the cream cheese into small pieces and add it to the skillet. Stir this often until it melts well.
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 pieces.
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, assemble the enchiladas. Use an 8″ x 11″ baking dish. 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 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.
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°F for about 7 minutes. You want the tortilla to be slightly crunchy.