The core concept of an enchilada in Tex-Mex cuisine is a tortilla rolled around something delicious mixed with cheese, smothered in a chile-based sauce or gravy, and then baked with still more cheese. This recipe should delight with its expression of this core concept.
- 2 pounds venison, cut in small cubes
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 2 tablespoons chopped garlic
- Salt and pepper
- 1 tablespoon ground chili powder
- 1 teaspoon cumin
- 1 tablespoon brown sugar
- 1 bunch cilantro leaves, chopped
- 1 jar Fischer & Wieser’s Especial Pasilla Chile Sauce
- 1 cup Fischer & Wieser’s Hot Habanero Salsa (or milder Salsa a la Charra)
- ¾ cup chicken broth
- 12 flour or corn tortillas
- 3 cups Mexican four-cheese blend
- 2 cups Italian three-cheese blend
Preheat oven to 350 degrees. In a pan, brown the venison cubes in the olive oil, then add the onions and garlic. Season with salt, pepper, chili powder, cumin and brown sugar. Cook until venison is done, 8-10 minutes. Combine with the cilantro leaves. In a wide skillet, combine the pasilla sauce, salsa and chicken broth, heating until incorporated. Mix about ¼ of this combined sauce with the venison and pour an equal amount into the bottom on an ovenproof baking dish.
One at a time, immerse the tortillas in the sauce then fill with venison mixture. Sprinkle on some of both cheese blends, roll the enchiladas and arrange in the baking dish, seam-side down. When done, pour the remaining sauce over the top and sprinkle generously with both cheese blends. Bake until heated through and cheese is bubbling, about 20 minutes. Serve hot. Serves 6-8.