Venison Enchilada Casserole

barbara lentz


My son's freezer was unpluged by mistake and all his venison steaks were unthawed so I raided the pantry and came up with this casserole to help use up the meat. It was delicious. I'm sure it would go well with beef or pork also. The meat looked like a pulled pork. The recipe freezes well also. The sauce is rich and spicy.

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3 Hr


15 Min




2 lb
venison steaks or beef roast or pork shoulder
1 jar(s)
16 oz salsa
1 can(s)
15 oz diced tomatoes
1 can(s)
15 oz tomato sauce
4 clove
garlic minced
1/2 c
brown sugar
2 medium
shallot minced
1 c
dry red wine
1 can(s)
4 oz green chilies
1 tsp
each cumin and red pepper flakes
salt to taste
12 small
corn tortillas
3 c
shredded cheddar cheese divided

Directions Step-By-Step

Preheat oven 400 degrees.mix the diced tomatoes, salsa, tomato sauce, red wine, garlic, green chilies, shallots, cumin, red pepper flakes, and brown sugar in a large oven proof Dutch oven. Add the meat and bring to a boil. Taste and adjust for salt. Add the meat.
Place a lid on the pan and transfer to the oven and braise for about 3 hours. Stirring periodically making sure it doesn't lose all its moisture adding water if needed. Braise until meat falls apart. Remove from oven. Mix and shred the meat in the sauce.
Spray a 9 X 13 pan and layer 6 corn tortillas on the bottom. Fill with half of the meat mixture then half of the cheese. Repeat the layering process with the other 6 tortillas meat mixture and cheese. Place in oven for about 15 minutes. Serve with sour cream if desired

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Wild Game
Regional Style: Mexican