Venison Enchiladas

Be the first to
rate this recipe!
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    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


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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.