Venison Enchilada Casserole
By
barbara lentz
@blentz8
8
Ingredients
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2 lbvenison steaks or beef roast or pork shoulder
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1 jar(s)16 oz salsa
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1 can(s)15 oz diced tomatoes
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1 can(s)15 oz tomato sauce
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4 clovegarlic minced
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1/2 cbrown sugar
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2 mediumshallot minced
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1 cdry red wine
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1 can(s)4 oz green chilies
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1 tspeach cumin and red pepper flakes
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·salt to taste
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12 smallcorn tortillas
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3 cshredded cheddar cheese divided
How to Make Venison Enchilada Casserole
- 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