1 lb Ground Venison
1/2 Onion, Chopped
Olive Oil for cooking
4 oz Can Black Olives, Sliced
2 to 3 tbl spn Mexican Spice
1/4 tea spn Chipotle Chile Powder
2 Cans Enchilada Sauce (red)
1/2 to 3/4 lb of Mexican Blend Cheese, Cheddar if desired
4 Geen Onion Tops, chopped
Dozen Corn (White) Tortillas
Salt & Pepper to tastes
Place venison and onion in skillet, saute in oil until meat is browned, add spices, black olives salt & pepper to taste. Heat Tortillas in damp towels in microwave for 2 minutes to soften. Lay warm tortillas on flat area and spoon 1 to 2 table spoon of meat mixture in tortilla, roll and place in pan. Make sure pan is greased, make a sigle layer in dish. Pour Red canned enchilada sause over rolled tortillas, top with cheese and green onion, bake for 15 to 25 minutes @ 375 degrees
Recipe for Mexican Blend Spice
1/4 cup Paprika
2 tea spn Cayenne Pepper
2 tbl spn Salt, Kolsher
2 tea spn White Pepper
2 tbl spn Black Pepper
2 tbl spn Granulated Garlic Powder
2 tbl spn Chile Power
2 tbl spn Ancho Chile Powder
2 tbl spn Dried Oregano
Combine all the above ingredients, mix well
