Ingredients

• 2 lb of ground deer burger
• 8 XL flour tortillas
• 1/3 cup of seasoning
OR
• 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

Instructions

1. 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.
2. Once it’s done, drain and excess fat and return it to low heat. Add the seasoning to the burger and stir well.
3. 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.
4. 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.
5. 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.
6. Set the cheese aside for later and preheat the oven to 375°F.
7. 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.
8. 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.
9. Take a fork and drizzle the melted cheese over the top of the enchiladas.
10. Now, pour the remaining salsa on top of the cheese or wait until you take them out of the oven.
11. Bake in the oven at 375° for about 7 minutes. You want the tortilla to be slightly crunchy and the cheese somewhat hardened.