venison enchillada casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Sauce***2 cups beef stock4T chili powder1t ground cumin2 t minced garlic2/4 t salt1 small pinch cinnamon1/3t sugar5T cold water5t white flourFilling******8oz ground beef8oz ground venison1 large onion finely minced1 large clove garlic finely mincesalt to taste12 corn tortillascooking spray
In a sauce pan combine beef stock, chili powder, cumin
garlic, salt, cinnamon and sugar. Bring to a boil. In a small bowl whisk together cold water and flour until no lumps remain. SLOWLY add flour slurry to boiling stock, whisking rapidly to avoid lumps. (If you want the recipe gluten free, substitute cornstarch for the flour) Lower to simmer for 10 minutes. Remove from heat and cool to room temperature
Spray a skillet with cooking spray. Saute onions and garlic. Add venison and beef. Cook until brown. Add salt and pepper to taste. Mix in one cup of the sauce. If there is a skin on the sauce discard it.
Spray and 9x13 baking dish with cooking spray. Pour in meat mixture. Cover meat mixture with the tortillas. Pour on remaining enchillada sauce and top with cheese.
Bake at 350 until cheese in melted and lightly brown. Cut into 8 equal portions. May top with fresh cilantro, fat free sour cream and chopped onions(not figured into the nutritional information of the recipe)
Number of Servings: 8
Recipe submitted by SparkPeople user LAUGHINGFROG.
garlic, salt, cinnamon and sugar. Bring to a boil. In a small bowl whisk together cold water and flour until no lumps remain. SLOWLY add flour slurry to boiling stock, whisking rapidly to avoid lumps. (If you want the recipe gluten free, substitute cornstarch for the flour) Lower to simmer for 10 minutes. Remove from heat and cool to room temperature
Spray a skillet with cooking spray. Saute onions and garlic. Add venison and beef. Cook until brown. Add salt and pepper to taste. Mix in one cup of the sauce. If there is a skin on the sauce discard it.
Spray and 9x13 baking dish with cooking spray. Pour in meat mixture. Cover meat mixture with the tortillas. Pour on remaining enchillada sauce and top with cheese.
Bake at 350 until cheese in melted and lightly brown. Cut into 8 equal portions. May top with fresh cilantro, fat free sour cream and chopped onions(not figured into the nutritional information of the recipe)
Number of Servings: 8
Recipe submitted by SparkPeople user LAUGHINGFROG.
Nutritional Info Amount Per Serving
- Calories: 361.0
- Total Fat: 19.4 g
- Cholesterol: 74.7 mg
- Sodium: 387.8 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 4.2 g
- Protein: 24.1 g
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