Deer Chili Enchiladas with Avocado, Cilantro, Lime, and Tomato Salad

Deer Chili Enchiladas with Avocado, Cilantro, Lime, and Tomato Salad

• Mexican / Tex Mex
• Southwestern
• Serves 6
• Prep: 2 hours
• Cook: 30 minutes

Recipe by Wildlife Seasonings Kitchen

Hearty venison deer chili rolled into enchiladas, served with a bright avocado-cilantro-lime-tomato salad.

Ingredients

For the Deer Chili

• 2 pounds ground venison
• 3 tablespoons Wildlife Seasonings Deer Chili Seasoning Add to Cart
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced fire-roasted tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups beef broth
• 2 tablespoons olive oil
• Salt, to taste

For the Enchiladas

• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream
• 1/4 cup chopped fresh cilantro

For the Avocado, Cilantro, Lime, and Tomato Salad

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

Additional Topping

• 1/2 cup finely diced white onion

Directions

1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the ground venison and cook until browned, about 8-10 minutes, breaking it up with a wooden spoon as it cooks.
2. Add the chopped onion and garlic to the venison. Cook until the onion is translucent, about 5 minutes.
3. Stir in the Wildlife Seasonings Deer Chili Seasoning, coating the meat mixture evenly.
4. Add the diced tomatoes, kidney beans, and beef broth. Bring to a boil, then reduce heat and simmer, uncovered, for about 1 hour 30 minutes, or until the chili has thickened. Season with salt to taste.
5. Preheat the oven to 375°F (190°C).
6. Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable.
7. Fill each tortilla with about 1/3 cup of the deer chili and a sprinkle of cheese. Roll tightly and place seam-side down in a 9x13-inch baking dish.
8. Pour any remaining chili over the enchiladas and sprinkle with the remaining cheese.
9. Bake for 20-25 minutes, until the cheese is melted and bubbly.
10. While the enchiladas are baking, prepare the salad: gently toss together the diced avocado, halved cherry tomatoes, red onion, and cilantro. In a small bowl, whisk together the lime juice and olive oil, pour over the avocado mixture, and toss gently. Season with salt and pepper to taste.
11. Serve the enchiladas hot, topped with a dollop of sour cream, a sprinkle of cilantro, and the diced white onion. Accompany with the avocado, cilantro, lime, and tomato salad on the side.

For the best flavor, make the chili a day ahead and refrigerate overnight — this allows the flavors to meld and intensify. Reheat gently before assembling the enchiladas.