Vension Enchiladas

One of the best things about being a big game hunter is the meat you get to bring home. Each season, I am blessed with the opportunity to harvest at least 5 deer. One of my favorite deer processors, Brizendine’s Deer Processing, is well known for making Bacon Burger. We use Bacon Burger in just about every recipe that calls for ground meat. Its recipe time!

This recipe is from my  Aunt April (whom we fondly call Aunt Pokie).  She’s famous for these bad boys, and I started making them a few years ago  for us.  They’ve quickly become a favorite in our house, and we think of Pokie every time we make them.

Venison Cheese Enchiladas | Sarafina's Kitchen

  • 1 lb ground venison
  • 1 medium onion, finely chopped
  • 1 package Lawry’s Enchilada Sauce Mix  (3 cups water, 6 oz. tomato paste)
  • 8 flour-corn tortillas
  • 1 cup Velveeta, shredded
  • 1 cup Mexican blend cheese, shredded
  • Handful fresh parsley, chopped

 

  1. Preheat oven to 350 degrees.
  2. Brown the ground venison with half of the onion.
  3. While the venison cooks, prepare the enchilada sauce according to package directions.
  4. Lightly coat a 9×13 baking dish with nonstick spray.
  5. Take the first tortilla, dip it in the enchilada sauce, lay it in the pan.
  6. Fill it with the meat mixture and a handful of the Velveeta.
  7. Roll it up, with the seam side down.
  8. Repeat with the remaining tortillas, lining them up in the pan.
  9. Pour any remaining sauce over the enchiladas.
  10. Cover with the cheddar cheese and remaining chopped onions.
  11. Bake for 15-20 minutes until the cheese is melted and the enchiladas are heated through.
  12. Top with fresh parsley and serve.
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