Nutritional Information (Per Serving)
- Serving Size: 1 of 16
- Calories: 295
- Total Fat: 18 g
- Saturated Fat: 9 g
- Carbohydrates: 11 g
- Dietary Fiber: 2 g
- Sugar: 1 g
- Protein: 22 g
- Cholesterol: 69 mg
- Sodium: 309 mg
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes
Inactive Time: 20 minutes
Cook Time: 40 minutes
Ingredients
- 2 pounds venison stew meat, cut into cubes
- 1 medium yellow onion, finely chopped
- 2 tablespoons minced garlic
- Salt and black pepper
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 1 bunch cilantro, chopped leaves
- 1/2 cup low-sodium chicken broth
- 5 cups shredded ColbyJack cheese
- 12 corn tortillas
- 4 tablespoons canola oil
- Red enchilada sauce (see recipe below)
Directions
- In a large heavy skillet, heat the oil over high heat until almost smoking. Add the venison cubes, chopped onion, and garlic; season with salt and pepper and brown the meat, stirring occasionally. Stir in the chili powder, brown sugar, and cilantro. Pour in the chicken broth to deglaze the pan, scraping up browned bits. Remove from heat, let cool slightly, then mix in 3 cups of the shredded cheese.
- Preheat the oven to 375F (190C).
- Wrap the 12 corn tortillas in a damp towel and microwave on high for 1020 seconds until soft and flexible. Place 23 tablespoons of the venison mixture in the center of each tortilla and roll tightly. Arrange rolled tortillas seam-side down in a lightly greased baking dish. Pour red enchilada sauce over the top and sprinkle with the remaining ColbyJack cheese. Cover the dish and bake for 20 minutes.
Red Enchilada Sauce
- 1 red bell pepper
- 2 cups canola oil
- 1 1/2 onions, chopped
- 6 garlic cloves, minced
- 10 (6-inch) corn tortillas, torn
- 3/4 cup chili powder
- 1/2 tablespoon ground cumin
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons ground black pepper
- 2 tablespoons salt
- 1/2 cup semisweet chocolate, chopped
- 5 cups chicken broth
- 2 cups brewed coffee
- 1/2 cup orange juice concentrate
Instructions for Sauce
- Roast the red bell pepper over a flame until the skin chars. Place in a bowl, cover with plastic wrap; when cool, peel, seed, and chop.
- In a heavy skillet, warm the canola oil. Saut the chopped onions, roasted bell pepper, and garlic until the onions begin to caramelize. Add the torn tortillas, then stir in the chili powder, cumin, cocoa powder, black pepper, and salt; cook about 1 minute, taking care not to burn the spices.
- Stir in the chicken broth, coffee, and orange juice concentrate. Add the chopped semisweet chocolate. Bring to a boil, reduce heat, and simmer about 45 minutes. Remove from heat and cool at least 5 minutes. In batches, pure the mixture in a blender or food processor until smooth and thick (do not overfill; be careful of steam).
- Adjust the sauce consistency with additional chicken broth if needed.
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