Schelley's Venison Enchiladas

Schelley Brown Francis


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 votes


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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

How to Make Schelley's Venison Enchiladas


  • 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.
  • 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.

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