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schelley's venison enchiladas

(2 ratings)
Recipe by
Schelley Brown Francis
Minden, LA

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.

(2 ratings)

Ingredients For schelley's venison enchiladas

  • 1 lb
    ground venison, browned and drained
  • tony's seasoning, salt and pepper, to taste
  • 1 can
    black beans, washed and drained
  • 1 can
    mexican style tomatoes
  • 1 pkg
    mexican blend shredded cheese
  • 1
    10 count pkg. large flour tortillas
  • 1/2
    white onion, chopped
  • 1-2 can
    red enchilada sauce

How To Make schelley's venison enchiladas

  • Dean Francis and a good size Buck!
    Season your meat with Tony's, and a little salt and pepper. Brown your deer meat and chopped onion together. Drain.
  • 2
    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.
  • 3
    Pour contents of collander into bowl after it has drained. Add some of your grated cheese to this mixture (I sometimes add more cheese).
  • 4
    Add meat to the bean, tomatoe and cheese mixture. Mix it all together well.
  • 5
    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).
  • 6
    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.

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