Venison Burger Green Enchilada Bake | Wild Table

Creamy, cheesy, and very easy – this Venison Burger Green Enchilada Bake all comes together in an oven-safe skillet. 

When it comes to wild game recipes, it’s hard to think of a more versatile ingredient than a pound of ground venison. Whether you butcher your own deer or elk, or have someone else do it, we all usually end up with a good amount of vacuum sealed bags of ground meat. This invites plenty of family-friendly recipes like burgers, spaghetti, and meatloaf to grace the dinner table.

This venison recipe is another delicious twist on the classic baked enchiladas so many of us love! The smoky salsa verde sauce is the only semi-spicy ingredient in this dish, and with the help of a few spoonfuls of cream cheese, the flavors make it perfect for those with a kid like ours who enjoys Mexican food without too much heat.

The gooey and mildly tangy green enchilada meat sauce will make your house smell like your favorite Mexican restaurant (in a good way), calling everyone to the table to enjoy a dish you’ll want to snap a photo of before feeding it to the lucky people at home for dinner that night. Enjoy this this Venison Burger Green Enchilada Bake recipe!

• Serves: 6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

INGREDIENTS

• 2 tablespoons olive oil
• 1 pound ground venison
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 jar (16 ounces) salsa verde
• 4 ounces cream cheese, softened to room temperature
• 2 cups shredded cheddar or Colby Jack
• 6 flour tortillas
• Sour cream, avocado, fresh chopped cilantro, green onions, and limes for serving

INSTRUCTIONS

1. Preheat oven to 375 degrees F.
2. In a large oven-safe skillet over medium-high heat, combine the olive oil, ground venison, salt, black pepper, diced onion, and diced bell pepper. Cook for about 5 minutes, crumbling up the meat.
3. Stir in 1/2 jar of the salsa verde and 1/2 cup of water and simmer for 5 minutes, stirring occasionally.
4. Remove skillet from heat and stir in the cream cheese until completely incorporated and creamy.
5. Sprinkle 1/4 cup of the shredded cheese down the center of each tortilla. Roll up the tortilla and place them, seam side down in a single layer, into the skillet, and press down into the meat and sauce mixture.
6. Pour over the remaining 1/2 jar of salsa verde. Top with remaining shredded cheese. Bake for about 15 minutes, until the cheese is melted.
7. Serve warm and top with your favorites like sour cream, sliced avocado, fresh chopped cilantro, chopped green onions, or lime wedges.

Did you like this Venison Burger Green Enchilada Bake recipe? Check out more from Jeff Benda at https://wildgameandfish.com/ 

Are you a field to table foodie? Check out more of our wild game recipes and foraging tips on our Wild Table blog!