These Venison Enchiladas are the perfect quick weeknight dinner during hunting season and are a great family-friendly meal. This meal is ready in 30 minutes and leftovers make great meal prep for the week.
Venison Enchiladas are an easy wild game recipe that's a family-friendly dinner and ready in 30 minutes. This easy comfort food recipe uses staple pantry ingredients and ground venison to make a quick weeknight dinner.
Venison Enchiladas are a staple recipe during hunting season along with our Award-Winning Venison Chili.
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Why You'll Love This Recipe
- Wild Game Recipe
- Healthy Comfort Food
- Great for Meal Prep
Ingredients & Substitutions
- Ground Venison - We love using fresh ground venison in this recipe during hunting season for a lean source of high quality protein.
- Spices - This recipe calls for minced garlic, cumin, chili powder, and salt to enhance the flavor of the ground venison.
- Red Onion - Diced red onion cooks with the ground venison. You can use whatever type of onion you have on hand if you do not have red onion.
- Jalapeno - Diced jalapeno adds heat to the enchiladas. If you are not big into spice or are serving the dish to kids, feel free to omit the jalapeno from the recipe.
- Corn - Corn adds fresh flavor to the enchilada filling.
- Black Beans - Black beans are an additional source of protein and fiber making this dish extra hearty.
- Enchilada Sauce - Enchilada sauce makes the enchiladas extra saucy. We use red enchilada sauce, but you can also use green enchilada sauce.
- Tortillas - Flour or gluten-free flour tortillas work great for this dish.
- Cheese - Pepper Jack cheese is our cheese of choice, but you can use any cheese you prefer or have on hand.
- Optional toppings - We love topping our enchiladas with avocado, sour cream, cilantro and extra jalapenos.
Complete list of ingredients and amounts is located on the recipe card below.
Kitchen Tools and Equipment
- Cast Iron Skillet - A cast iron skillet is necessary to brown the venison in.
- Baking Dish - You also need a 9x13 baking dish to cook the enchiladas in.
How to Make Venison Enchiladas
Step 1. Combine the venison, spices and red onion in a skillet and cook to brown the meat.
Step 2. Add the black beans, corn, and jalapeno.
Step 3. Mix to combine and cook everything together.
Step 4. Assemble the enchiladas by filling the tortillas with the meat mixture and cheese.
Step 5. Place the enchiladas in the baking pan in a row.
Step 6. Top with sauce and cheese, then bake.
Step 7. Remove from the oven when the cheese is melted and bubbly.
Step 8. Allow the enchiladas to cool slightly.
Step 9. Serve with optional toppings.
Recipe Serving Suggestions
These homemade enchiladas are a delicious and filling meal. We love to serve them topped with sour cream, avocado, cilantro, and jalapenos.
If you like this recipe, you will love our other easy dinner recipes.
Expert Tips and Variations
- Mix Venison and Ground Beef - If you have some family members who don't love the taste of venison, use a 50/50 mixture of ground beef and ground venison.
- Kid-Friendly - To make this dish kid-friendly, omit the jalapenos and chili powder plus add extra cheese!
- Meal Prep Enchiladas - Meal prep this dish for easy work lunches. Make a double batch and store in airtight containers in the fridge for quick lunches.
How to Store the Enchiladas
- Refrigerator - 3-4 days in an airtight container
- Freezer - 2-3 months in a freezer-safe, airtight container
- It is best to store enchiladas in a freezer-safe pan that is airtight. To enjoy, allow the enchiladas to thaw then bake at 350 degrees in the oven for 25-30 minutes. Remove from the oven to serve when the enchiladas are warm all the way through.
Recipe FAQ
Yes! You can definitely use the cast iron skillet to bake the enchiladas in. After cooking the meat with the beans and corn, transfer the mixture to a bowl. Do a quick clean of the skillet, then assemble the enchiladas and place in the skillet. Top with sauce and cheese and bake in the oven.
Yes you can! We love cooking with ground venison because it is so versatile and easy to add to recipes. You can use other cuts like tenderloin in this recipe. Simply brown the meat with the spices and onion and follow the recipe instructions to make the dish.
More Dinner Recipes
Venison Enchiladas
These Venison Enchiladas are the perfect quick weeknight dinner during hunting season and are a great family-friendly meal. This meal is ready in 30 minutes and leftovers make great meal prep for the week.
Ingredients
- 1 pound ground venison
- 1 Tablespoon minced garlic
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ¾ teaspoon salt
- ¼ cup diced red onion
- 1 cup corn
- 1 15-oz can black beans, drained and rinsed
- ¼ cup diced jalapeno
- 1 10-oz can red enchilada sauce
- 2.5 cups pepper jack cheese
- 8 tortillas
Instructions
- Preheat oven to 350 degrees and place a skillet or pan on medium heat on the stovetop.
- Add the ground venison, spices and red onion to the skillet.
- Mix the ingredients together and cook to brown the meat.
- Once the meat is browned, add the corn, black beans and diced jalapeno to the skillet.
- Mix everything together in the skillet and cook on low for 5 minutes.
- Remove the skillet from the heat and assemble the enchiladas.
- Pour ¼ cup enchilada sauce in the bottom of a 9x13 baking dish.
- Assemble the enchiladas by adding about ¼ cup of the meat mixture to the enter of a tortillas with 1-2 Tablespoons pepper jack cheese. Roll the tortilla up and place in the pan in a row.
- Continue the process with the remaining tortillas to fill the baking pan. (Your pan may only fit 6 enchiladas, but some can squeeze in up to 8).
- Once the pan is full with enchiladas, pour the remaining enchilada sauce over the enchiladas.
- Sprinkle the remaining cheese over the enchiladas.
- Place the pan in the oven and bake for 20-25 minutes or until the cheese is melted and bubbly.
- Remove the pan from the oven and allow to cool slightly before serving with your choice of toppings.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 517Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 90mgSodium: 1203mgCarbohydrates: 48gFiber: 8gSugar: 4gProtein: 35g
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