Mexican

Venison Enchiladas is for Dinner.

Venison Enchiladas takes 5 minutes to prepare.

Venison Enchiladas takes 55 minutes to cook.

Venison Enchiladas makes 12 servings.

The ingredients for Venison Enchiladas are:

1 to 1.5 lbs ground venison
1 beef bouillion cube
1/4 c. chopped onions
4 oz can green chiles
1 can (jar) beef gravy
12 corn tortilla shells
12 slices american cheese
8 olives, sliced
2 cans enchilada sauce

Here is how you make Venison Enchiladas:

Preheat oven to 300 degrees.Brown venison. Add onions and chiles...let cook until onions are tender. Add the jar of gravy and let simmer for 15 minutes. In another pan, add a little oil. Cook corn shells in oil just until soft. Once shells are cool enough, drop 2 tablespoons of meat mixture in shell and roll. Place in pan..continue filling and rolling shells until pan is full. Half cheese slices and place on rolled shells. I use 1 slice per enchilada. Next, slice olives and sprinkle over cheese. Pour 2 cans enchilada sauce over shells.Cover pan with aluminum foil and place in oven for 30 minutes or until completely warmed through.Serving Size: makes 12 servingsNumber of Servings: 12Recipe submitted by SparkPeople user LNZMANSFIELD.

The nutritional information for Venison Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 265.0

• Total Fat: 11.6 g
• Cholesterol: 72.8 mg
• Sodium: 735.1 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 1.6 g
• Protein: 19.5 g

Venison Enchiladas is Mexican cuisine.