Cheddar Cheese Deer Enchalada's

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filed under Main Dishes

Cheddar Cheese Deer Enchalada's
 
Serving size: 2 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 582 (29% DV)
Fat: 19g (29% DV)
Carbohydrates: 67g (22% DV)
Protein: 32g (64% DV)
Ingredients:  Makes 6 servings (12 each)
1  lb.
 
1-1/4  ounces
 
1  cup
 
2  cups
 
16  ounces
 
1  cup
 
12 
 
16  ounces
 
1/2  cup
 

Tip: For nutritional information on all the ingredients in Cheddar Cheese Deer Enchalada's just click on each ingredient name. Then adjust the serving size for any Cheddar Cheese Deer Enchalada's ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
In a large skillet, cook deer over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup deer mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.
Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.


To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
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