This recipe is from my husband’s Aunt April (whom we fondly call Aunt Pokie). She’s famous for these bad boys, and Dustin started making them a few years ago for us. They’ve quickly become a favorite in our house, and we think of Pokie every time we make them.
- 1 lb ground venison
- 1 medium onion, finely chopped
- 1 package Lawry’s Enchilada Sauce Mix (3 cups water, 6 oz. tomato paste)
- 8 flour-corn tortillas
- 1 cup Velveeta, shredded
- 1 cup Mexican blend cheese, shredded
- Handful fresh parsley, chopped
- Preheat oven to 350 degrees.
- Brown the ground venison with half of the onion.
- While the venison cooks, prepare the enchilada sauce according to package directions.
- Lightly coat a 9×13 baking dish with nonstick spray.
- Take the first tortilla, dip it in the enchilada sauce, lay it in the pan.
- Fill it with the meat mixture and a handful of the Velveeta.
- Roll it up, with the seam side down.
- Repeat with the remaining tortillas, lining them up in the pan.
- Pour any remaining sauce over the enchiladas.
- Cover with the cheddar cheese and remaining chopped onions.
- Bake for 15-20 minutes until the cheese is melted and the enchiladas are heated through.
- Top with fresh parsley and serve.
This sounds so very good, it makes my mouth water
We’ll make them soon for you guys.
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