Clean Venison Enchiladas

If you are anything like me, some days just make you crave a hearty, comforting meal that won’t throw you off the healthy eating track. This was one of those days, and it coincided perfectly with not wanting to create an extra dinner element for anyone who might feel they need meat to be a whole person. I feel as though I tackled this challenge with grace and ended up with quite a tasty morsel to show for it. The starting point was pulled venison I had in the fridge, and then I remembered this simply and super tasty enchilada sauce that has come through for me on a few occasions. Things just kind of took off from there. If you are having one of those days, I hope this warms your belly and puts you in a good place.

Clean Venison Enchiladas

Ingredients:
Clean Enchilada Sauce
(original sauce recipe from The Naked Kitchen)

1/4 cup extra virgin olive oil
1tbsp whole wheat flour
3 tbsp chili powder
12 oz tomato paste
2 cups vegetable broth
1 tsp onion powder
1 tsp cumin
3 cloves garlic, minced
sea salt to taste

for enchiladas:
6-8 corn or whole wheat tortillas
1.5 lbs pulled venison (though any meat will do)
12 oz vegetarian refried beans
optional toppings: cheddar cheese, avocado, plain greek yogurt

Preheat your over to 350 F.

To make the enchilada sauce, heat olive oil in a saucepan over medium heat. Add flour and stir until smooth. Stir in chili power and cook for an additional minute.

Add the tomato paste, veggie broth, onion powder, cumin, and garlic. Cook over medium heat, stirring often, for about 4-5 minutes. Add salt to taste.

Remove from heat and set aside to cool.

Next, line a baking dish with a thin layer of enchilada sauce. If you are using corn tortillas, place them between two damp towels and microwave for about one minute so they steam and soften.

Fill each tortilla with a 1-2 spoonfuls of beans and then venison. Make sure they are not too stuffed that they don’t close! Roll them up and place them seam down in your pan.

Pour remaining sauce over the top of the enchiladas. (Depending on how many enchiladas you end up with and how deep your pan is, you may end up with extra sauce, which freezes well.)

Cook uncovered for 30 minutes. If you are adding cheese, sprinkle it on during the last 5-10 minutes.

Top with a spoon of plain greek yogurt and diced avocado to serve. Any leftover sauce or enchiladas can be frozen.

Note: This recipe is freezer challenge approved.