Schelley's Venison Enchiladas
By
Schelley Brown Francis
@SchelleyBFrancis
1
★★★★★ 2 votes5
Ingredients
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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 can(s)black beans, washed and drained
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1 can(s)mexican 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 can(s)red enchilada sauce
How to Make Schelley's Venison Enchiladas
- In 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.
- Pour contents of collander into bowl after it has drained. Add some of your grated cheese to this mixture (I sometimes add more cheese).
- Add meat to the bean, tomatoe and cheese mixture. Mix it all together well.
- Pam 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).
- Pour 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.