Venison Enchilada And Mushroom Sauce

5
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #37445

October 07, 2021



"If you like a milder heat only add a little chili powder"

Original recipe yields 5 servings
OK

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 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 & Variations


No special items needed.

Tags : Dinner

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