07-04-2004, 04:21 PM
[size 4]Ingredients[/size]
[font "Comic Sans MS"][/font]
[#000000]1lb ground venison (works well with ground bear, elk or moose)[/#000000]
[#000000]salt and pepper to taste[/#000000]
[#000000]1 small onion, finely chopped[/#000000]
[#000000]1 clove garlic, minced[/#000000]
[#000000]12 corn tortillas[/#000000]
[#000000]1 8oz bag of shredded Mexican blend cheese[/#000000]
[#000000]1 can black olives, sliced[/#000000]
[#000000]4 10 oz cans of enchilada sauce, I use old El Paso brand[/#000000]
[left][#000000][size 4]Cooking Instructions[/size][/#000000][/left] [left][font "Comic Sans MS"]Brown your ground venison with onions, salt, pepper and garlic. [/font][/left]
[#000000]Then drain. In a skillet heat ½ the enchilada sauce and bring to a boil. One at a time cook the tortillas in the boiling sauce by put in the sauce and turning over. Don’t leave in too long, this only take a few seconds.[/#000000]
[#000000]Then put in your 13x9 baking dish. Now spoon in the venison mixture, a light layer of cheese then roll up and place with the seam down add a layer of meat. Heat the remainder of the enchilada sauce, pour over the top of your enchiladas. Top with the rest of the cheese and the olive slices. Bake at 375 degrees until hot and bubbly.[/#000000]
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[font "Comic Sans MS"][/font]
[#000000]1lb ground venison (works well with ground bear, elk or moose)[/#000000]
[#000000]salt and pepper to taste[/#000000]
[#000000]1 small onion, finely chopped[/#000000]
[#000000]1 clove garlic, minced[/#000000]
[#000000]12 corn tortillas[/#000000]
[#000000]1 8oz bag of shredded Mexican blend cheese[/#000000]
[#000000]1 can black olives, sliced[/#000000]
[#000000]4 10 oz cans of enchilada sauce, I use old El Paso brand[/#000000]
[left][#000000][size 4]Cooking Instructions[/size][/#000000][/left] [left][font "Comic Sans MS"]Brown your ground venison with onions, salt, pepper and garlic. [/font][/left]
[#000000]Then drain. In a skillet heat ½ the enchilada sauce and bring to a boil. One at a time cook the tortillas in the boiling sauce by put in the sauce and turning over. Don’t leave in too long, this only take a few seconds.[/#000000]
[#000000]Then put in your 13x9 baking dish. Now spoon in the venison mixture, a light layer of cheese then roll up and place with the seam down add a layer of meat. Heat the remainder of the enchilada sauce, pour over the top of your enchiladas. Top with the rest of the cheese and the olive slices. Bake at 375 degrees until hot and bubbly.[/#000000]
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