Venison Enchilada And Mushroom Sauce
"If you like a milder heat only add a little chili powder"
Original is 5 servings
Ingredients
Nutritional
- 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
Step 1
Preheat oven to 400 degrees.
Step 2
Cook ground venison, mushrooms and onion in skillet until browned.
Step 3
Stir in garlic powder, cumin, chili powder and salt.
Step 4
Add olives
Step 5
Set aside.
Step 6
Combine the mushroom soup, milk and sour cream in a separate saucepan over low heat.
Step 7
Be sure to stir until warm.
Step 8
Remove from heat.
Step 9
Warm tortillas in microwave
Step 10
With a large spoon fill venison mixture in the center of each flour tortilla.
Step 11
Roll up the tortilla and place seam side down in a pam sprayed 13x9 inch baking dish.
Step 12
Pour the sour cream sauce over the tortillas and top with cheese.
Step 13
Cover with tinfoil and bake for 20 minutes.
Step 14
Remove foil and continue to bake until all cheese is 100% melted
Tips
No special items needed.
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