Venison Enchiladas Recipe

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Venison Enchiladas
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Ingredients
26
Count
Nutrition
2968
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Heat oil in a large heavy skillet until almost smoking. Carefully add venison meat, chopped onion and chopped garlic, season with salt and pepper and brown the meat, stirring occasionally. Add chili powder, brown sugar and cilantro. Deglaze this with the chicken stock. Removed from heat and allow to cool. Stir in 3 cups of the shredded cheese.
  2. Preheat oven to 375 degrees F.
  3. Soften 12 corn tortillas in a microwave oven, wrapped in a damp cloth for 10 to 20 seconds on high, until soft and pliable. Spoon 2 to 3 tablespoons of venison mix into center of tortilla and roll. Place rolled enchiladas into a lightly oiled baking dish, seam side down. Smother with enchilada sauce and sprinkle remaining colby-jack cheese, to taste. Cover and bake for 20 minutes.
  4. Red enchilada sauce:
  5. Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic. Allow to cool, then peel, seed, and chop. In a heavy bottom skillet, heat canola oil. Saute onion, bell pepper, and garlic until onions are lightly caramelized. Add tortillas torn into pieces. Add chili powder, cumin, cocoa powder, pepper and salt to release oils in the spices, about 1 minute using care not to burn the spices.
  6. Add chicken stock, coffee and orange juice concentrate. Add chocolate, chopped into pieces. Bring to a boil and simmer for about 45 minutes. Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick). When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Adjust the consistency with additional chicken stock if necessary.
  7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2968.32 Kcal (12428 kJ)
Calories from fat 2118.72 Kcal
% Daily Value*
Total Fat 235.41g 362%
Cholesterol 281.99mg 94%
Sodium 6166.17mg 257%
Potassium 2042.79mg 43%
Total Carbs 136.72g 46%
Sugars 45.05g 180%
Dietary Fiber 21.66g 87%
Protein 95.69g 191%
Vitamin C 85.2mg 142%
Vitamin A 1mg 33%
Iron 20mg 111%
Calcium 2416.3mg 242%
Amount Per 100 g
Calories 244.1 Kcal (1022 kJ)
Calories from fat 174.23 Kcal
% Daily Value*
Total Fat 19.36g 362%
Cholesterol 23.19mg 94%
Sodium 507.07mg 257%
Potassium 167.99mg 43%
Total Carbs 11.24g 46%
Sugars 3.71g 180%
Dietary Fiber 1.78g 87%
Protein 7.87g 191%
Vitamin C 7mg 142%
Vitamin A 0.1mg 33%
Iron 1.6mg 111%
Calcium 198.7mg 242%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 78.2
    Points
  • 82
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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