schelley's venison enchiladas
★★★★★
2
This is something I came up with this year to use up alot of our ground deer meat. They are really great and everybody loves them! You can also do a variation of this with left-over turkey or chicken and use the green enchilada sauce. They are just as good. This is a picture of Dean on Ellis Drive. We have this deer on our wall.
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★★★★★
2
Ingredients For schelley's venison enchiladas
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1 lbground venison, browned and drained
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tony's seasoning, salt and pepper, to taste
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1 canblack beans, washed and drained
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1 canmexican style tomatoes
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1 pkgmexican blend shredded cheese
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110 count pkg. large flour tortillas
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1/2white onion, chopped
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1-2 canred enchilada sauce
How To Make schelley's venison enchiladas
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1Season your meat with Tony's, and a little salt and pepper. Brown your deer meat and chopped onion together. Drain. -
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.
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3Pour contents of collander into bowl after it has drained. Add some of your grated cheese to this mixture (I sometimes add more cheese).
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4Add meat to the bean, tomatoe and cheese mixture. Mix it all together well.
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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).
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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