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


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


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.

About Schelley's Venison Enchiladas