Schelley's Venison Enchiladas
Schelley Brown Francis
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- 1 lb
- ground venison, browned and drained
- tony's seasoning, salt and pepper, to taste
- 1 can(s)
- black beans, washed and drained
- 1 can(s)
- mexican style tomatoes
- 1 pkg
- mexican blend shredded cheese
- 10 count pkg. large flour tortillas
- white onion, chopped
- 1-2 can(s)
- red enchilada sauce
2In a collander drain black beans and wash. Leave in collander then add can of Mexican style tomatoes on top of beans. Shake the excess liquid out with the collander.
3Pour contents of collander into bowl after it has drained. Add some of your grated cheese to this mixture (I sometimes add more cheese).
4Add meat to the bean, tomatoe and cheese mixture. Mix it all together well.
5Pam spray a pyrex dish. (You may need two dishes for this. Take one tortilla at a time and add some of the meat mixture and roll up pretty tight if possible. (Judge how much you will need to fill up the 10 tortillas).
6Pour can of sauce on top and add more grated cheese. Cook on 350 until cheese melts and sauce is heated through. About 30 minutes usually works for me.