Ingredients: |
Ingredients: 2 T. olive oil
1/4 c. flour (spooned and leveled)
1 (14.5 oz.) can reduced-sodium chicken broth
1 1/2 T. chili powder
1 small canned chipotle chile in adobo, minced, plus 1 T. adobo sauce from can
1 small onion, finely chopped
2 garlic cloves, minced
3/4 lb. ground beef or venison
Coarse salt and ground pepper
8 (6 in.) corn tortillas
1 1/2 c. shredded cheddar cheese
1/4 c. chopped cilantro
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Directions: |
Directions:Make sauce: In a medium saucepan, heat 1 1/2 T. oil over medium. Add flour and cook, whisking occasionally, 1 min. Add broth, chili powder, chipotle and adobo sauce, and 3/4 c. water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 mins.
Make filling: In a 10-in. nonstick skillet, heat remaining 1/2 c. oil over medium-high. Add onion, garlic and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 mins.
Preheat oven to 350°. Spoon 1/4 c. sauce in bottom of an 8-in. square baking dish. Set aside.
Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 mins. Fill each with a heaping 1/4 c. venison mixture and 2 T. cheese; tightly roll up.
Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 mins. Let cool 10 mins. before serving.
Serve garnished with cilantro and, if desired, a green salad. |
This recipe for Venison Enchiladas is from