These venison enchiladas are packed with bold flavor, gooey cheese, and the perfect homemade enchilada sauce. Whether you’re working through last season’s deer meat or just craving something different, this recipe is quick, easy, and guaranteed to be a family favorite.
Why You’ll Love These Venison Enchiladas
✔ Easy & Fast – Ready in about 30 minutes.
✔ Full of Flavor – Homemade red enchilada sauce makes all the difference.
✔ Versatile – Works with venison, elk, beef, or turkey.
✔ Freezer-Friendly – Make a batch now, freeze for later.
The Best Venison Enchiladas You'll Ever Make
We’re counting down to hunting season, which means I’m making room in the freezer by cooking through last year’s venison stash. And if it’s Tuesday, that means Mexican food is happening.
Not in the mood for venison tacos? These venison enchiladas are next-level. I wanted something bold, cheesy, and easy—but I also wanted to use up some of our ground deer meat in a way that doesn’t feel "gamey" or dry.
Spoiler alert... these enchiladas are freaking amazing.
How to Make the Best Venison Enchiladas
The secret to amazing enchiladas? Three things:
- Homemade red enchilada sauce (trust me, it’s worth the extra 5 minutes).
- Perfectly seasoned venison filling.
- Tortillas that hold up without cracking.
Let’s break it down.
Ingredients for Venison Enchiladas
For the Filling:
✔ 1 lb ground venison (or elk, antelope, beef, turkey)
✔ medium onion, diced
✔ 2 garlic cloves, minced
✔ 1 green bell pepper, chopped
✔ 3 cloves garlic, minced
✔ 16 oz can of refried beans
✔ 15 oz can black beans, drained and rinsed
For the Seasoning:
✔ ¾ teaspoon salt
✔ ¼ teaspoon pepper
✔ ¾ teaspoon cumin
✔ 1 teaspoon chili powder
✔ 1 teaspoon dried oregano
For the Sauce:
✔ 3 tablespoons olive oil
✔ 3 tablespoons flour
✔ 1 tablespoon + 1 teaspoon chili powder
✔ ½ teaspoon salt
✔ ½ teaspoon garlic powder
✔ ½ teaspoon onion powder
✔ 1 teaspoon cumin
✔ 1 cup chicken stock or broth
✔ 1 cup tomato sauce
For Assembly:
✔ 8-10 tortillas (flour or corn)
✔ 2 cups shredded cheese (Mexican blend)
✔ Toppings: Sour cream, guacamole, pickled jalapeños, etc.
Step 1: Make the Enchilada Sauce (5 Minutes, Worth It!)
A good enchilada starts with a damn good sauce. Skip the canned stuff and make your own in 5 minutes.
Heat olive oil in a saucepan over medium heat.
Whisk in flour and seasonings to create a roux.
Slowly add in chicken broth, whisking constantly.
Stir in tomato sauce and let simmer for 2-3 minutes.
That’s it. Your sauce is done.
🔥 Pro Tip: If you’re using store-bought sauce, add extra cumin and chili powder to level it up.
Step 2: Cook the Venison Filling
Heat olive oil in a large skillet over medium heat.
Add onion, garlic, bell pepper, and jalapeño. Sauté 2 minutes.
Add ground venison and cook until almost browned.
Stir in seasonings, black beans, and refried beans.
Pour in 1 cup of enchilada sauce and mix well.
🔥 Pro Tip: Venison is lean so don’t overcook it or it will dry out.
Step 3: Assemble the Enchiladas
Warm your tortillas in a dry skillet to prevent cracking.
Spread a little enchilada sauce in the bottom of your baking dish.
Fill each tortilla with venison mixture and roll tightly.
Place seam-side down in the baking dish.Pour remaining enchilada sauce over the top.
Cover with cheese... don't be shy, put on as much as your soul desires.
Step 4: Bake Until Cheesy & Perfect
Cover with foil and bake at 350°F for 10 minutes.
Remove foil and bake another 10 minutes until cheese is bubbly.
Serve hot with your favorite toppings.
Serving Ideas:
- Sour cream or Plain Greek Yogurt (extra protein!)
- Guacamole
- Pickled jalapeños
- Chopped cilantro
- A squeeze of lime
Storing & Freezing Venison Enchiladas
Got leftovers? Here’s how to store & freeze them.
In the Fridge: Store in an airtight container for up to 3 days. Reheat in a 350°F oven for 20 minutes or microwave until warm.
In the Freezer: Freeze before or after baking. Lasts 3-6 months. Reheat from frozen at 375°F for 30-45 minutes.
🔥 Pro Tip: Double the batch. One for tonight, one for later.
Why You Need These Venison Enchiladas in Your Life
These cheesy, bold, flavor-packed venison enchiladas are hands-down one of the best ways to use ground deer meat. Whether you’re a lifelong hunter or just looking for a new way to cook venison, this recipe is a guaranteed win.
Want more feral, practical, no-BS seasonal skills? Follow along:
Instagram @TheRusticElk.
Facebook at @the Rustic Elk
More Wild Food & Hands-On Traditions to Check Out:
- Spiced Rabbit Tacos (A Wild Twist on Taco Night)
- Venison Fajitas (Bold & Flavor-Packed Deer Steak Fajitas)
- Hearty Venison Chili (Rich, Flavorful & No Gamey Taste!)
Tried this venison enchilada recipe? Let me know how it turned out in the comments! And if you loved it, a ⭐️⭐️⭐️⭐️⭐️ rating helps more people find this recipe!
📖 Recipe
Ultimate Cheesy Venison Enchiladas (Easy & Flavor-Packed!)
These cheesy venison enchiladas are packed with bold flavor, a rich homemade red enchilada sauce, and plenty of gooey cheese. An easy, flavor-packed way to use ground deer meat, perfect for a quick weeknight meal or meal prepping ahead!
Ingredients
Enchilada Sauce
- 3 tablespoon Olive Oil
- 3 tablespoon Flour
- 1 tablespoon + 1 teaspoon Chili Powder
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Cumin
- 1 cup Chicken Stock or Broth
- 1 cup Tomato Sauce
Enchiladas
- 1 lb Ground Venison
- 1 Medium Onion (diced)
- 2 Garlic Cloves (minced)
- 1 Green Bell Pepper (diced)
- 1 Jalapeño Pepper (chopped)
- 16 oz Can Refried Beans
- 15 oz Can Black Beans (drained and rinsed)
- ¾ teaspoon Salt
- ¼ teaspoon Pepper
- ¾ teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Dried Oregano
- 2 cups Mexican Blend Cheese
- 8 Tortillas (corn or flour is fine)
Instructions
Make the Enchilada Sauce
💡 Pro Tip: Pre-mix the flour and seasonings before starting. This sauce comes together fast!
- Heat the oil: In a medium saucepan, warm olive oil over low heat.
- Make the roux: Add the flour and seasoning mix, stirring constantly to prevent clumping.
- Slowly add stock: Pour in chicken broth, a little at a time, stirring well after each addition.
- Finish with tomato sauce: Stir in tomato sauce and let the sauce simmer for 5 minutes, until thickened.
- Remove from heat & set aside.
Make the Venison Enchilada Filling
💡 Pro Tip: Warming your tortillas before assembling prevents cracking!
- Preheat oven to 350°F.
- Prepare the seasoning: Mix salt, pepper, cumin, chili powder, and dried oregano in a small bowl and set aside.
- Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add bell pepper, jalapeno, onion, and garlic and sauté for 2 minutes.
- Cook the venison: Add ground venison to the skillet, breaking it apart as it browns. Cook until almost done.
- Season & mix: Sprinkle the seasoning blend over the meat, stirring to coat evenly.
- Add beans & sauce: Stir in refried beans, black beans, and 1 cup of enchilada sauce until fully combined. Remove from heat.
Assemble the Enchiladas
- Warm the tortillas in a dry skillet for a few seconds on each side.
- Prepare the baking dish: Spread a small amount of enchilada sauce on the bottom of a baking dish to prevent sticking.
- Fill & roll: Spoon venison mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Top with sauce & cheese: Pour the remaining enchilada sauce over the top, then sprinkle generously with cheese.
Bake & Serve
- Cover & bake: Cover the dish with foil and bake for 10 minutes.
- Uncover & finish: Remove foil and bake for another 10 minutes until the cheese is bubbly and golden.
- Serve hot with your favorite toppings like sour cream, guacamole, and pickled jalapeños.
Notes
✔ Tortilla Tip: Corn tortillas are traditional but tend to crack—warm them in a skillet before rolling. Flour tortillas are easier to work with and get extra soft when baked.
✔ Meat Options: This recipe works with venison, elk, antelope, beef, or turkey. Venison is naturally lean, so avoid overcooking to keep it juicy.
✔ Make-Ahead Tip: Assemble the enchiladas up to 24 hours in advance and refrigerate. Bake when ready!
✔ Freezing Instructions: Bake first, then freeze for up to 3 months. Reheat covered at 375°F for 30-45 minutes.
✔ Enchilada Sauce Shortcut: Homemade is 🔥 but store-bought works too! If using canned, add a pinch of cumin, chili powder, and garlic powder to boost the flavor.
🔥 Make it Spicier? Add extra jalapeños, hot sauce, or a pinch of cayenne.
🔥 More Toppings? Try fresh cilantro, diced avocado, or a squeeze of lime for extra flavor.
💡 Want to batch-cook? Double the recipe, eat one pan now, and freeze the other for later!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 566Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 84mgSodium: 1403mgCarbohydrates: 54gFiber: 9gSugar: 4gProtein: 35g
Ashley says
These are very good!! I’ve been trying different venison recipes the past couple weeks and this is my husbands favorite so far. That says a lot, especially since he is a picky eater! I will definitely make these again.
Danielle McCoy says
So glad you both like this, Ashley! It's one of our favorites!
Alexis says
These are so good!! Who knew I could make my own enchilada sauce! These are on our dinner rotation for the forseeable future!
Danielle McCoy says
So goad you like them, Alexis!
Ashley says
I made these last week and they were a huge hit so I’m making them again. I printed the recipe and noticed that the recipe at the top of the page is different than the recipe at the bottom. I can’t remember which one I used the first time, but wondering which is the correct one :).
Danielle McCoy says
Sorry! It was the recipe card you printed. The post now reflects the correct recipe in both places. So sorry lol.