posted by RisaG 04-28-100 5:40 PM
* Exported from MasterCook *
Venison Enchiladas
Recipe By : RisaG
Serving Size : 3 Preparation Time :0:00
Categories : Cheese Chiles
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
leftover venison roast
1/4 yellow bell pepper -- julienne
1 jalapeno pepper -- chopped
1 plum tomato -- chopped
1/2 large onion -- sliced thinly
2 large cloves garlic -- sliced
3 large flour tortillas
1/8 cup cream cheese
1/4 cup salsa or tomato sauce
shredded cheese
Shred leftover venison roast. Set aside. Spray a baking pan with nonstick spray. Set aside. Preheat oven to 350°F.
Heat a nonstick skillet and spray with nonstick spray. Saute onion and garlic until translucent. Add peppers and cook until soft. Add tomato and shredded venison. Cook until heated through. Set aside.
Spread cream cheese on tortillas. Cover with salsa or tomato sauce. Put 1/3 of the venison mixture on each tortilla. Sprinkle with cheese. Wrap up like an eggroll. Put in a prepared pan.
Bake at 350°F for 10 minutes just to melt cheese.
Serve with yellow rice, garnish with sour cream (low fat or non-fat ok) and more salsa. Some refried beans would be good too.