Venison enchiladas
Знадоби
2 pounds cubed venison stew meat1 medium yellow onion, diced
2 tablespoons chopped garlic
Salt and pepper
1 tablespoon ground chili powder
1 tablespoon brown sugar
1 bunch cilantro, leaves chopped
1/2 cup reduced chicken stock
5 cups shredded colby-jack cheese
12 corn tortillas
4 tablespoons canola oil
Як готувати
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.Preheat oven to 375 degrees F.
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.
