Name: Ground Venison Enchiladas Verdes
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 lb. Tomatillos, Husked; 2 Anaheim Peppers; 1 White Onion, Cut in Quarters; 1 c. Cilantro; 2 Limes, Juiced; 1 tbsp. Olive Oil; 1/2 c. Water or Vegetable Stock; 1 tsp. Salt; 1 lb. Ground Venison; 1/2 - 1 Packet, Siete Taco Seasoning (Mild or Spicy); 3 c. Monterey Cheese, Shredded; 1/4 c. Oaxaca Cheese, Crumbled; 8 Flour or Corn Tortillas

Ground Venison Enchiladas Verdes is the perfect meal for any Taco-Tuesday night. These enchiladas are made with a homemade Verdes Sauce that is fresh, tart, and spicy. Ground Venison Enchiladas Verdes is another versatile meal and can be made with any game or lean meat.

Allergen-Friendly

Full disclaimer, this is not exactly the most allergy-friendly meal due to the cheeses used. However, you can easily substitute these cheeses for dairy-free cheese or no cheese altogether.

However, with this said, the seasoning used to flavor the ground Venison, IS allergen-friendly! Siete Taco Seasoning is hypoallergenic and full of flavor. When I was diagnosed with my own food allergies and autoimmune, I discovered this brand, read their background and mission, and fell in love! All of their products are grain-free, low inflammation, and full of flavor. Siete Food products can be found in most grocery stores including Tom Thumb, Kroger, H-E-B, Target, Walmart, and Amazon also carries them.

The Enchilada Filling Ingredients

Ground Venison (or any lean, Game Meat)
Siete Taco Seasoning (Mild or Spicy)
Monterey Cheese, Shredded
Oaxaca Cheese, Crumbled
Flour or Corn Tortillas

Homemade Verde Sauce

This recipe was taken from Tao of Spice’s Verde Enchilada Sauce. The original recipe was doubled because we LOVE Verde Enchilada Sauce in our family.

Tomatillos, Husked
Anaheim Peppers
White Onion, Peeled, and Quartered
Fresh Cilantro
Limes, Juiced
Olive Oil
Water or Vegetable Stock
Salt

mexican husk tomatos — Photo by peter vogel on Pexels.com

Making the Homemade Verde Sauce

First, Preheat the oven to 400 degrees Fahrenheit.
Then, husk all of the Tomatillos, cut the stems off of the Anaheim Peppers, and peel and quarter the Onion.
Place them on a baking sheet or roasting pan and roast them for 20 minutes (turning the peppers halfway through).
While the tomatillos, peppers, and onion are roasting, combine the water, olive oil, salt, lime juice, and Cilantro in a blender.
When the timer goes off, carefully pour the tomatillos, peppers, and onion into the blender and pulse the mixture until your desired consistency.
Finally, carefully pour the sauce into an airtight container and place it in the refrigerator until you’re ready to use it, or you can leave it out on the counter if you’re immediately using it.

Roast the Vegetables

First, in a 400-degree preheated oven, roast the onion, tomatillos, and Anaheim peppers for 20 minutes (turning the peppers halfway).

Blend the Ingredients

Cilantro Ready — While the tomatillos, onion, and peppers are roasting, put the cilantro, olive oil, salt, water, and lime juice in a blender.

Then, blend up all of the ingredients in a blender or food processor.

If you’re using a Ninja blender, blend the mixture on a 3 for about 2 minutes to achieve the desired consistency.

Creating the Enchilada Filling

First, heat a large skillet over medium-high heat and dump it in the ground Venison.
Then, pour in 1/2 – 1 packet of Siete Taco Seasoning (Mild or Spicy), and mix it into the ground Venison.
Allow it to cook for about 10-12 minutes (or until no pink is showing).
Finally, turn off the heat and pour in 2 cups of shredded, Monterey Cheese. Mix it into the ground Venison.

Season and Brown the Ground Venison

In a large skillet or Dutch Oven, heat the pan to medium-high heat and brown the **Ground Venison**. Pour in Siete Taco Seasoning to flavor the **Venison meat**.

Break up the **ground Venison** and pour the Siete Taco Seasoning over the top. Mix together and cook until browned (about 10-12 minutes).

Add the Cheese

Once the **Venison** is browned, turn off the heat, and pour in 2 c. of Monterey Cheese. Stir to combine.

Putting it All Together

First, preheat your oven to 375 degrees Fahrenheit.
Then, in a skillet, heat the tortillas for about 30-45 seconds per side. Place them on the counter or on a wire cooling rack.
Next, pour about 1/4 c. of the Verde Sauce into the bottom of a casserole dish.
As each tortilla comes off the heat, carefully spoon 2 tbsp. of the Ground Venison mixture into the middle of the tortilla.
Then, roll the tortilla up tightly (without breaking the tortilla), and place it seam-side down into the casserole dish. Repeat this process until the meat mixture is gone.
Next, pour the rest of the Verde Sauce over the top of all of the tortillas.
Bake in the oven for 20 minutes.
Then, take out the enchiladas and pour 1 c. of Monterey and 1/4 c. of Oaxaca Cheese over the top.
Place the enchiladas back into the oven and bake for an additional 10 minutes (you may choose to turn the broiler on for the last 5 minutes to really crisp up the cheese).
Finally, serve the enchiladas by themselves or with a side of rice and beans. Enjoy!

Heat the Tortillas in a Skillet and Fill with the Meat Mixture

First, warm the tortillas up prior to filling them with the **Venison** meat mixture.

Roll the Tortillas and Place in a Casserole Dish

Then, pour 1/4 c. **Verde Sauce** in the bottom of the casserole pan.

Repeat the heating of the tortillas, filling them with the **Venison** meat mixture, and rolling up the tortillas until the meat mixture has been used.

Next, pour the **Verdes Sauce** on top of the rolled tortillas and **Venison** mixture.

The Cheese Topping

After the Enchiladas Verdes have been in the oven for about 20 minutes, top them with Monterey and Oaxaca Cheese. Allow it to bake in the oven for another 10 minutes and/or broil it for 3-5 minutes to melt and crisp up the cheese.

The Enchiladas Are Ready!

Finally, the **Ground Venison Enchiladas Verdes** are ready to be devoured!

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