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Venison Enchiladas

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These venison enchiladas are easy to make and perfect for a quick weeknight meal. Ground venison is paired with a delicious, homemade red enchilada sauce, and topped with tons of cheese. They’re sure to become a family favorite.

Venison enchiladas topped with melted cheese and fresh jalapeño peppers

We are counting down the weeks to opening day around here and in the meantime, I’ve been busy using up some of the venison in our freezer to make some great recipes.

And in true Tuesday fashion, I had to make some Mexican food. I mean, it’s not exactly taco Tuesday, I’ve got venison tacos for that. But, I had a hankering for some enchiladas, I didn’t want to use beef, and I wanted some tasty enchiladas.

One of my favorite ways to use venison is to substitute it in just about any recipe that calls for beef. It doesn’t have to be complicated or have a bunch added to it. With all of us being hunters in our house, save the youngest who’s just getting started, we have a lot of deer meat in our freezer to use in new ways.

Typically a lot of that meat winds up being ground venison. While I love making to-die-for venison burgers and chili, and whatever other venison recipes I come up with, these yummy deer enchiladas are the absolute best enchiladas ever.

How to Make Enchiladas With Deer Meat

Venison enchilada portioned out on a plate topped with fresh jalapeños and sour cream.

This venison enchilada recipe is super easy to make. You just need some venison, beans, peppers, onions, garlic, tortillas, tomato sauce, broth, and lots of seasoning.

Venison Enchiladas Recipe Ingredients

Ingredients to make venison enchiladas on a table
  • Red enchilada sauce – homemade is best, but if you want to use canned to save five minutes, you can.
  • Ground venison – deer, elk, antelope, or any wild game will work here. You can even use ground beef, turkey, or whatever ground meat you have on hand.
  • Green pepper, jalapeño pepper, onion, and garlic – for a little flavor
  • Seasonings – cumin, garlic powder, onion powder, chili powder, pepper, salt and oregano are all used at one point or another here so don’t let the list of ingredients scare you, most of it is seasoning!
  • Tortillas – corn, flour, whatever you choose.

Make the Homemade Red Enchilada Sauce

The trick to really good enchiladas starts with really good enchilada sauce and tortillas. Some folks swear by store-bought red enchilada sauce. I swear it’s worth the 5 minutes, yes just 5 minutes, to make your own.

In a saucepan make a roux with flour, seasonings, and olive oil over low heat. Slowly add in some chicken stock, whisk in some tomato sauce, and viola in less than 5 minutes you have the best enchilada sauce you’ve ever tasted. I promise.

Make the Venison Enchilada Filling

Filling for venison enchiladas

Heat some olive oil over medium-high heat in a large skillet. Sauté bell pepper, jalapeño pepper, onion, and garlic for a couple of minutes. Add in the ground venison.

Cook meat with peppers, onion, and garlic over medium heat until it’s almost done. Then, pour in the seasoning and stir it to incorporate it into the deer meat mixture. Add in black beans and refried beans, stirring to incorporate. Lastly, add 1 cup of the homemade enchilada sauce to the meat mixture.

Assemble the Deer Enchiladas

Another trick to make really good enchiladas is the tortillas. Corn tortillas are the traditional type for making enchiladas. While I prefer them, my kids are finicky about them so I typically use flour tortillas.

Regardless of which type of tortilla you use, warm them first in a skillet before filling them to prevent cracking.

Next, spoon a little bit of the red sauce onto the bottom of a baking dish to help prevent sliding and sticking.

Spooning homemade red enchilada sauce on the bottom of a baking dish to make enchiladas with deer meat

Place a scoop of meat mixture on a tortilla. Gently roll the tortilla up tightly, leaving the ends open. Place the tortilla in the red sauce lined pan.

Once you’ve assembled all of the tortillas, ladle the remaining enchilada sauce over the top of the enchiladas. Cover with cheese.

Ladling homemade red enchilada sauce over enchiladas filled with deer meat

Bake the enchiladas covered with aluminum foil for 10 minutes in a 350°F oven. Uncover them and bake for another 10 minutes until the cheese is nice and bubbly.

Serve the enchiladas hot with preferred toppings. I love some sour cream, guacamole if I have it, and pickled jalapeños, but whatever you prefer is perfect!

Storing & Freezing Enchiladas

This recipe can be made in advance, baked, and refrigerated for up to 3 days. Reheat, covered, in a 350°F oven for 20 minutes or until cooked through uncovering for the last 5 minutes of cooking time.

You can also freeze this recipe. It’s a fantastic recipe to double so you’ve got a freezer meal for later. Simply make the recipe, bake, and freeze for 3 to 6 months in an airtight container. Reheat, covered, in a 375°F oven for 30 to 45 minutes. Remove the foil and bake for an additional 15 minutes.

Venison enchiladas topped with melted cheese and fresh jalapeño peppers
Yield: 8 Enchiladas

Venison Enchiladas

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Better than takeout, these venison enchiladas are easy to make, full of flavor, and topped with tons of cheese for a meal that will quickly become a family favorite.


Enchilada Sauce

  • 3 Tbsp Olive Oil
  • 3 Tbsp Flour
  • 1 Tbsp + 1 tsp Chili Powder
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Cumin
  • 1 cup Chicken Stock or Broth
  • 1 cup Tomato Sauce


  • 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)
  • 3/4 tsp Salt
  • 1/4 tsp Pepper
  • 3/4 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tsp Dried Oregano
  • 2 cups Mexican Blend Cheese
  • 8 Tortillas (corn or flour is fine)


Enchilada Sauce

  1. Be sure to combine the flour and all of the seasonings before getting started as this moves quickly.
  2. Heat olive oil in a medium saucepan over low heat and pour in flour and seasoning mixture. Stir well to combine.
  3. Slowly pour in one cup of chicken stock, stirring between each addition.
  4. Pour in tomato sauce and continue to cook over low heat until sauce is thickened, about 5 minutes. Remove from heat and set to the side.


  1. Make the seasoning blend by combining salt, pepper, cumin, chili powder, and oregano and set to the side.
  2. Heat oven to 350°F.
  3. Heat olive oil in a large skillet and add peppers, onion, and garlic sauté for 2 minutes.
  4. Add ground venison to the pepper mixture and brown the meat over medium heat until almost cooked through.
  5. Add seasoning mixture to meat and stir to blend well. Then, add refried beans, black beans, and 1 cup of the prepared enchilada sauce to the pan. Mix well.
  6. Warm tortillas in a skillet and spoon a small amount of enchilada sauce into the bottom of a baking dish.
  7. Spoon meat mixture onto warm tortillas, roll tightly and place each inside of the baking dish.
  8. Once all of the enchiladas are assembled, pour the remaining enchilada sauce over the top of the enchiladas. Then, sprinkle cheese over the top.
  9. Cover the baking dish with aluminum foil. Bake for 10 minutes, remove foil, and bake uncovered for an additional 10 minutes.
  10. Serve hot with desired toppings.


The recipe can be refrigerated for up to 3 days. To reheat, preheat the oven to 350°F and bake enchiladas for 20 minutes, covered, or until heated through, uncovering for the last 5 minutes.

The recipe can also be frozen. To reheat, preheat the oven to 375°F. Cover enchiladas with foil and bake for 45 minutes. Uncover and bake an additional 15 minutes or until heated through.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 566Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 84mgSodium: 1403mgCarbohydrates: 54gFiber: 9gSugar: 4gProtein: 35g

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