• Emily Tillmann

Venison (Or Beef) vs Triple Cheese Enchiladas

Made, Written & Photographed by the Creators of the Point

At our house, it's always a fight between meat and meatless - especially when it comes to venison. A compromise usually occurs and we end up with chicken or pork. BUT, with these two versions of one recipe, you can customize for each person!


So, here's the real question, are you team Venison (or beef) or Triple Cheese?

-Side Notes-

-easily exchange ground beef for the ground venison-

-double one of the below recipes to make a full 9x13 pan of one kind-

Venison (or Beef) Enchiladas

makes 5 enchiladas

Ingredients:

  • 14 oz can enchilada sauce

  • 1/2-pound ground venison

  • 1 clove garlic minced

  • 1/2 jalapeno pepper seeded and finely chopped

  • 1/4 teaspoon ground cumin

  • 1 cup Monterrey Jack cheese shredded

  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper

  • 1/4 cup green onions sliced

  • 5 large tortillas

Instructions:

  1. Preheat oven to 375°F, lightly grease an 8x8 baking dish.

  2. In a 10 inch skillet, cook your venison until browned. Drain any excess liquid.

  3. Add in your garlic, jalapeno, cumin, salt and black pepper. Cook and stir over medium heat for 2 minutes. Transfer to a clean bowl and cool for 5 minutes. Stir in 1/2 cup Monterrey Jack cheese and green onions.

  4. Spoon 1/3 cup filling into each tortilla. Roll up. Place filled tortillas seam sides down in prepared baking dish. Pour on sauce evenly.

  5. Bake 25 - 30 minutes or until heated through and bubbly around edges.

  6. Remove from oven and sprinkle with remaining cheese. Bake for an additional 5 minutes or until cheese melts. Let stand 10 minutes before serving.

Triple Cheese Enchiladas

makes 5 enchiladas

Ingredients:

  • 14 oz can enchilada sauce

  • 1/2 jalapeno pepper seeded and finely chopped

  • 1/4 teaspoon ground cumin

  • 1 1/2 cups Monterrey Jack cheese shredded

  • 1/2 cup cheddar shredded

  • 1/2 cup queso fresco crumbled

  • 1/4 cup green onions sliced

  • 5 large tortillas

Instructions:

  1. Preheat oven to 375°F, lightly grease an 8x8 baking dish.

  2. In a bowl, combine 3/4 cups of Monterrey jack cheese, shredded cheddar, crumbled queso fresco, jalapeno, cumin and green onions.

  3. Spoon 1/3 cup filling into each tortilla. Roll up. Place filled tortillas seam sides down in prepared baking dish. Pour on sauce evenly.

  4. Remove from oven and sprinkle with remaining cheese. Bake for an additional 5 minutes or until cheese melts. Let stand 10 minutes before serving.


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