Venison Enchiladas with Christmas Chili Sauces
Ryan Newhouse
1/2 cup vegetable oil
Twelve 6- to 7-inch corn tortillas
3 cups of heated, canned venison meat
10 ounces extra-sharp Cheddar, grated (about 3 cups), can substitute with non-dairy cheese
1 cup finely chopped red onion
1/3 cup finely chopped fresh coriander
1 (10-ounce) can of red chili sauce
1 (10-ounce) can of green chili sauce
2 avocados for topping and garnish
In a small skillet, heat the vegetable oil over med-high heat until it is hot, but not smoking
Cook the tortillas, one at a time, for 5-10 seconds per side, or until they start to bubble but not crisp, and transfer them with tongs to
paper-towel-lined plate to drain.
On each tortilla mound 1/4 cup of venison, one tablespoon of the cheese, one tablespoon of onion and one teaspoon of the chopped coriander.
Roll up the tortillas and arrange the enchiladas, seam-side-down, in a shallow 3-quart baking dish. Pour the red and green chili sauces over the
enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups cheese and bake them in a preheated 350� F oven for 15-20 minutes, or until the
cheese is bubbly.
Sprinkle the enchiladas with the remaining chopped coriander and serve with the avocado, peeled and diced.
Serves 4 to 6.
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