Venison Enchiladas Rojas

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  • 5 (1)
500 MIN


60 g


144 g


1046 kcal


35 g


639 mg


7 g



venison ( or 2lb venison roast )

2 steak


1 tsp

apple cider vinegar

2 tbsp


1/2 tsp

ground black pepper

1/4 tsp, whole

ground coriander

1/2 tsp

ground cumin

1/2 tsp, whole

minced garlic ( or 1 teaspoon garlic powder )

4 cloves

red chili peppers ( guajillo chiles )

4 pepper

fire roasted diced tomatoes

28 wt. oz

onion ( chopped )

1/2 medium

ground black pepper

1/4 tsp, whole

ground cumin

1/4 tsp, whole

salt ( smoked )

1/2 tsp

chicken broth

1 cup

corn tortillas ( fajita size )

8 tortilla

olive oil

1 tablespoon


20 g

mexican cheese ( or more )

2 tbsp

guacamole ( for garnish )

10 g

salsa ( for garnish )

10 g

Venison Enchiladas Rojas

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  • 5 (1)


Step 1 (Filling)

Combine spices and cider vinegar together and rub them onto venison.

Step 2 (Filling)

Place venison in a crockpot on low and cook 6-8 hours until it is shreddable.

Step 3 (Filling)

Shred meat and stir in 1/2 - 1 cup of the red sauce.

Step 1 (Red Sauce)

Tear guajillo chiles into 1-2 inch pieces and remove seeds.

Step 2 (Red Sauce)

Heat a small skillet and press chiles onto the skillet with a spatula until they begin to change color. Do not let them burn.

Step 3 (Red Sauce)

Place chilies, tomatoes, onion, pepper, cumin, and salt in a blender and puree.

Step 4 (Red Sauce)

Strain puree if desired for a smoother consistency and transfer to a small saucepan.

Step 5 (Red Sauce)

Add chicken broth.

Step 6 (Red Sauce)

Simmer on medium heat about 10 minutes.

Step 1 (Assemble Enchiladas)

Preheat oven to 350 degrees.

Step 2 (Assemble Enchiladas)

Lightly brush or spritz both sides of tortillas with olive oil and arrange on a baking sheet in a single layer.

Step 3 (Assemble Enchiladas)

Toast tortillas for about 10 minutes. They should still be pliable.

Step 4 (Assemble Enchiladas)

Let tortillas cool just enough that you can handle them.

Step 5 (Assemble Enchiladas)

Place a scoop of filling along the center of each tortilla and roll it up.

Step 6 (Assemble Enchiladas)

Place tortillas seam side down in a lightly greased baking dish. Repeat for remaining tortillas.

Step 7 (Assemble Enchiladas)

Pour red sauce over tortillas to cover completely.

Step 8 (Assemble Enchiladas)

Top with cheese if desired.

Step 9 (Assemble Enchiladas)

Bake 20 minutes.

Step 10 (Assemble Enchiladas)

Serve hot with cilantro, guacamole, and salsa for garnish.

This recipe also works well with beef.
Any leftover filling can be stored in the fridge or frozen to make additional enchiladas. This filling is also great for tacos or taco salad.

Venison, or deer meat, is a nutritionally packed protein that provides fewer calories, less fat, and more protein than any other red meat. This makes it an excellent choice for athletes looking to build muscle.

Tricks for Cooking Venison
The lean nature of venison meat makes it ideal for athletes but at the same time, a little tricky for cooks since it toughens easily. I used apple cider vinegar in this recipe to help soften the meat fibers and add just a touch of acidity.

Many people are leery of cooking venison and other similar meats due to their “gamey” flavor and intensity. Venison has this rich flavor profile because it comes directly from field to table. But there are alternatives. A properly dressed game meat from a reputable butcher (or skilled home huntsman) has a much less gamey taste, but just as much amazing flavor. The bold spices used in Mexican cuisine are a perfect complement for venison.

Easy, No-Fuss Assembly
You can cook the enchilada filling in a slow cooker, making it an easy meal to put together before you run off to work or the gym. You’ll return home to the wafting scents of perfectly cooked, tender, shreddable meat.

Soft corn tortillas are a traditional carrier for enchiladas, but they can be frustrating since they tend to rip or tear easily when you roll them. To keep the tortillas from falling apart, toast them in the oven with a spritz of olive oil. They will be pliable enough to roll but will hold the sauce and filling without crumbling all over your plate. This trick also works wonders for tacos made with corn tortillas.

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