Venison Enchiladas

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 191.6
  • Total Fat: 8.4 g
  • Cholesterol: 40.0 mg
  • Sodium: 272.5 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 13.2 g

View full nutritional breakdown of Venison Enchiladas calories by ingredient
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Number of Servings: 20


    1.5 lbs ground venison
    1 can healthy request cream of mushroom soup
    1 can healthy request tomato soup
    1 can Gebhardt enchilada sauce
    1.5 cups shredded 2% cheddar cheese
    20 corn tortillas
    3 tbsp olive oil


I think the next time I make them with venison I will add a little taco seasoning to meat when cooking it, the meat didnt have alot of flavor this time.


cook ground meat. place about a tbsp at a time of olive oil in skillet, when hot cook tortilla for a few seconds on each side to soften tortillas so they will roll easier. Mix all the cans together in a large bowl. To assemble put a spoonful of meat onto tortilla, i also add a bit of sauce inside each tortilla so they arent too dry then roll and repeat. Once all enchiladas are assembled in casserole dish pour sauce mix over them all. Top with cheese. Cook in 350* oven for 20-30 min to heat through and melt cheese.

Serving Size: 20 servings makes about 20 enchiladas

Number of Servings: 20

Recipe submitted by SparkPeople user TXMOMMA1.

TAGS:  Beef/Pork |

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