This recipe is simple but tasty. The ingredients are pre-cooked so they can be prepared and packed for a camping trip as long as you can heat them up. This is another recipe that goes a long way and can be used for several meals once prepared.
1 1/2 pounds of venison shoulder meat
2 cans of cream of chicken soup
1 large pack of shredded cheddar
1 pack of taco seasoning
1 can of refried beans
1 pack tortilla shells
1/2 jar of salsa
Preparing The Venison: Cook your venison shoulder in a crockpot for several hours until the meat pulls apart easily. Shred the meat with two forks removing any sinew or fat that didn't cook away. Set aside in large mixing bowl.
Preparing The Stuffing: Add the refried beans, taco seasoning, salsa, and 1 large pack of cheddar cheese to the large mixing bowl and mix with the shredded venison. Be sure to mix well.
Prepare the Enchiladas: Preheat the oven to 350 degrees.Spread a thin layer of cream of chicken soup on the bottom of the baking dish.Fill the tortilla shells with the stuffing and place them into the baking dish on top of the layer of soup mix.
When the baking dish is full apply the remaining cream of chicken soup on top, covering the enchiladas. When the oven is preheated place the enchiladas in the oven and cook for 15 minutes. This allows the enchiladas to warm through and through before adding the cheese on top which could brown before the stuffing heats up.
After 15 minutes sprinkle cheddar cheese all over the top. I listed 1 pack of cheese but I usually add more. Once your cheese is spread evenly over your enchiladas place it back into the oven and cook until the cheese just begins to brown then remove.Serve your venison enchiladas with sour cream, guacamole, salsa with tortilla chips on the side. ENJOY .