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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 265.0
  • Total Fat: 11.6 g
  • Cholesterol: 72.8 mg
  • Sodium: 735.1 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 19.5 g

View full nutritional breakdown of Venison Enchiladas calories by ingredient
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Venison Enchiladas

Submitted by: LNZMANSFIELD


Number of Servings: 12

Ingredients

    1 to 1.5 lbs ground venison
    1 beef bouillion cube
    1/4 c. chopped onions
    4 oz can green chiles
    1 can (jar) beef gravy
    12 corn tortilla shells
    12 slices american cheese
    8 olives, sliced
    2 cans enchilada sauce

Directions

Preheat oven to 300 degrees.

Brown venison. Add onions and chiles...let cook until onions are tender. Add the jar of gravy and let simmer for 15 minutes.

In another pan, add a little oil. Cook corn shells in oil just until soft. Once shells are cool enough, drop 2 tablespoons of meat mixture in shell and roll. Place in pan..continue filling and rolling shells until pan is full. Half cheese slices and place on rolled shells. I use 1 slice per enchilada. Next, slice olives and sprinkle over cheese. Pour 2 cans enchilada sauce over shells.

Cover pan with aluminum foil and place in oven for 30 minutes or until completely warmed through.

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user LNZMANSFIELD.






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