Easy Skillet Venison Enchiladas
Easy skillet venison enchiladas made with bold spices, tortillas, and cheese—perfect for a quick, one-pan weeknight dinner.
Servings: 6
Calories: 416kcal
Equipment
Ingredients
- 1 lb ground venison
- 3 tablespoon taco seasoning
- 1 tablespoon pork lard (or other cooking fat)
- ½ cup yellow onion, ¼" diced
- ½ cup red bell pepper, ¼" diced
- 2 15 oz cans red enchilada sauce
- 2 cups shredded cheddar jack cheese
- 12 corn tortillas, cut into approximately 1" x 3" strips
Optional Toppings:
- sour cream
- fresh cilantro, chopped
- sliced avocado
- diced tomatoes
- pickled jalapeños
Instructions
- Heat oven broiler on low.
- Mix taco seasoning into ground venison.
- Heat a large enamel cast iron skillet over medium-high heat. Add lard to the pan and let it melt. Add seasoned venison into the pan and break it up with a wooden spoon. Cook for 4-5 minutes, or until the meat is mostly cooked through, stirring occasionally.
- Add diced onions and bell peppers to the pan and stir to combine. Cook for 4-5 minutes, or until the vegetables are softened.
- Lower heat to medium. Add enchilada sauce to the pan and stir to combine. Bring to a simmer.
- Add tortilla strips to the pan and stir to coat. Simmer for 4-5 minutes, stirring occasionally to make sure the tortillas don't stick to the bottom of the pan.
- Sprinkle cheese evenly over the top. Broil on the middle rack of the oven for 3-4 minutes, or until the cheese is browned and bubbly.
- Add toppings, if desired, and serve hot. Enjoy!
Notes
- Any ground meat can be used in place of ground venison.
- Homemade taco seasoning works great for adding flavor to the meat. You can also use your favorite taco seasoning.
- A good quality enchilada sauce makes all the difference in flavor for this dish. I like to use Hatch organic red enchilada sauce.
- I prefer the flavor and texture of corn tortillas for enchiladas, but you can use flour tortillas as well.
- I like to add a few fresh toppings to my enchiladas to liven them up. Some favorites are sour cream, cilantro, avocado, tomatoes, and pickled jalapeños.
- Make sure you use the middle rack of your oven for broiling to ensure the cheese gets good and melted before it browns too much.
Nutrition
Calories: 416kcal | Carbohydrates: 27g | Protein: 28g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 431mg | Potassium: 421mg | Fiber: 4g | Sugar: 2g | Vitamin A: 887IU | Vitamin C: 17mg | Calcium: 321mg | Iron: 3mg
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