Being a hunter’s wife I have a stock pile of venison meat in my fridge most days of the year! I like to substitute the venison for ALL beef recipes. We do order a 1/4 cow each year to offset the venison and avoid having to buy store beef. Which I love. Some recipes are great with venison and others are just better with beef! This one can definitely be interchangeable! I usually do enchiladas with chicken, but when I had 3lbs of ground venison in the fridge to use, I decided I wanted enchiladas and boy am I happy I came up with this recipe.

It is easy. Quick. And delicious. I made a homemade cheese sauce which is only 3 ingredients and it is a great meal for the freezer or as a meal prep where you make it on a Sunday and heat it up during the week! I LOVE recipes like that!!

Ingredients:

• 3lbs venison

• 1 packet Siete taco seasoning

• 1 can Goya Black Beans

• 5 cups Mexican style cheese

• 2 Packs Tortilla Soft Shells

• Salsa

• 3 Cups Milk

Directions:

• Cook venison thoroughly. Once cooked, add taco seasoning and 1/2 cup water.

• Let sit until combined and cool.

• Add drained black beans, 2 cups cheese and mix.

• Put about 1/2 cup of beef mixture into a soft shell and wrap tightly.

• Put into casserole dish with the seal side of the wrap facing down.

• I fit about 9 in an 13x9 casserole dish.

• Once they’re all filled, start to heat up 3 cups of milk on the stove.

• Once milk is bubbling at the edges at in 3 cups of cheese, and 1 tablespoon of smoked paprika.

• Pour over top of enchiladas.

• Top with salsa skattered around the enchiladas.

• Bake at 400 for about 25-30 minutes!

• Serve with sour cream!

• Enjoy!!!!