Ellen's Enchiladas are easy, cheesy and hot

Here’s a recipe, courtesy of National Wild Turkey Federation Regional Director Ellen Benitz, of St. Joseph, Mo., for venison enchiladas. You can see a great photo of Ellen and her daughter in a recent NSSF Bullet Points.

ellen and daughter

NWTF Regional Director Ellen Benitz and her daughter. Photo by NWTF.

Ellen’s Enchiladas

enchilada fixin's10 flour tortillas

1 venison roast, cooked and shredded

chopped onions, green or white

grated cheddar cheese

2 large cans of El Paso red enchilada sauce

Optional: black olives and jalapeños

Spray a large jelly roll pan with non-stick cooking spray, then coat bottom of pan with red enchilada sauce. Into each tortilla place about 1/2 cup of shredded venision, then pour about 2 Tbl of red enchilada sauce on meat, add cheese, onions and optional jalapeños peppers. Roll tortilla and place on jelly roll pan seam side down. Repeat until jelly roll pan is filled. Pour remaining red enchilada sauce on top of enchilada’s, top with remaining onions, cheese and black olives. Peppers, tomoatoes and other veggies may be added to the inside of enchilada’s to suit your taste! Bake in 350 degree oven for 30 – 40 minutes.

enchiladas on plate

To cook roast: place 3 to 4 lb. venison roast in a Dutch oven with 1 cup of water, place in a 275 degree oven for 4 hours. Shred while warm.

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