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

Directions

Preparation

1. 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. 2. Add the chopped onion and garlic to the venison. Cook until the onion is translucent, about 5 minutes.

3. 3. Stir in the Wildlife Seasonings Deer Chili Seasoning, coating the meat mixture evenly.

4. 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. 5. Preheat the oven to 375°F (190°C).

6. 6. Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable.

7. 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. 8. Pour any remaining chili over the enchiladas and sprinkle with the remaining cheese.

9. 9. Bake for 20-25 minutes, until the cheese is melted and bubbly.

10. 10. While the enchiladas are baking, prepare the salad. In a medium bowl, 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 to combine. Season with salt and pepper to taste.

11. 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.