venison enchillada casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of venison enchillada casserole calories by ingredient
Number of Servings: 8
Ingredients
-
Sauce
***
2 cups beef stock
4T chili powder
1t ground cumin
2 t minced garlic
2/4 t salt
1 small pinch cinnamon
1/3t sugar
5T cold water
5t white flour
Filling
******
8oz ground beef
8oz ground venison
1 large onion finely minced
1 large clove garlic finely mince
salt to taste
12 corn tortillas
cooking spray
Directions
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.