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VENISON ENCHILADAS




Source of Recipe


Unknown


List of Ingredients




1 lb chopped venison
1/2 medium onion
cooking fat
6 manzanilla olives, chopped
salt
pepper
1 recipe enchilada sauce
1 dozen corn tortillas
1/2 lb enchilado cheese, grated (sub, parmesan)
4 green onions, chopped



Recipe



Place venison and onion in skillet and saute in oil until meat is browned and onion cooked through. Stir in olives, salt and pepper to taste. Heat enchilada sauce. Dip each tortilla in the hot sauce, remove almost at once and place on flat surface. Spoon 1 tablespoon of meat mixture on tortilla, roll up, and place in greased 9x13 baking dish. Repeat with all tortillas and make single layer in dish, top with cheese. Bake 15-20 minutes at 375 degrees F.
Garnish with green onions and sour cream if desired.