Venison Enchilada And Mushroom Sauce
"If you like a milder heat only add a little chili powder"
- Serving Size: 1 (460.8 g)
- Calories 827
- Total Fat - 42.1 g
- Saturated Fat - 18.3 g
- Cholesterol - 149.2 mg
- Sodium - 1932.9 mg
- Total Carbohydrate - 55.9 g
- Dietary Fiber - 11.1 g
- Sugars - 5.7 g
- Protein - 57.8 g
- Calcium - 586.8 mg
- Iron - 6.6 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.6 mg
Step by Step Method
Preheat oven to 400 degrees.
Cook ground venison, mushrooms and onion in skillet until browned.
Stir in garlic powder, cumin, chili powder and salt.
Combine the mushroom soup, milk and sour cream in a separate saucepan over low heat.
Be sure to stir until warm.
Remove from heat.
Warm tortillas in microwave
With a large spoon fill venison mixture in the center of each flour tortilla.
Roll up the tortilla and place seam side down in a pam sprayed 13x9 inch baking dish.
Pour the sour cream sauce over the tortillas and top with cheese.
Cover with tinfoil and bake for 20 minutes.
Remove foil and continue to bake until all cheese is 100% melted
No special items needed.