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One-Pot Deconstructed Venison Enchiladas

Chessy deconstructed venison enchiladas
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Course Main Course
Cuisine Mexican

Ingredients
  

Enchilada Sauce

  • 2 tbsp olive oil
  • 2 tbsp almond flour
  • 1 tbsp ground chilli
  • 1 tsp cumin
  • 1 tsp garlic powder
  • sea salt to taste
  • 2 tbsp tomato paste
  • 2 cup veggie or bone broth
  • 1 tsp apple cider vinegar
  • 1 tsp black pepper

Enchilada Skillet

  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 cup diced onions
  • 1 lb venison
  • 2 cups diced zucchini
  • 1 cup raw cheddar cheese (or whatever you prefer)
  • 2 cups enchilada sauce (homemade or store bought)
  • 3 organic corn tortillas

Vegan Cheese Sauce (optional add)

  • 1/4 cup cashews
  • 1/2 large avocado
  • 3 tbsp nutritional yeast
  • 1/2 tsp paprika
  • 2 tbsp coconut yogurt
  • 1/2 lemon juice

Instructions
 

Enchilada Sauce

  • In a medium saucepan over medium heat, warm the olive oil until shimmering but not smoking.
  • Whisk in the almond flour, stirring constantly for 1-2 minutes until the mixture becomes golden and slightly thickened. This creates the base for the sauce.
  • Sprinkle in the chili powder, cumin, garlic powder, sea salt, and black pepper. Stir continuously for another 30 seconds to toast the spices and release their flavor.
  • Add the tomato paste to the mixture and stir well until fully combined and dark red in color.
  • Slowly whisk in the broth, pouring in a little at a time to avoid lumps. Continue stirring until the sauce begins to thicken and reach a smooth consistency. Let it simmer for 5-7 minutes, allowing the flavors to blend.
  • Remove the pan from heat and stir in the apple cider vinegar for a little acidity and brightness. Taste and adjust the seasoning if needed.

Enchilada Skillet

  • In a large oven safe skillet over medium-high heat, add olive oil. Once hot, add garlic and onions. Cook until fragrant.
  • After 5 minutes, add ground venison, stirring often until no longer red.
  • Once cooked, add spices, zucchini and bell peppers. Cook for about 5 minutes until vegetables begin to soften.
  • Cut tortillas into strips and add to skillet. Pour in enchilada sauce and half of the shredded cheese, stir and bring to a low boil. Once simmering, add the lid and reduce the heat to low. Allow to simmer for about 15 minutes.
  • To serve, top with avocado, cheese, vegan cheese, chili flakes and green onion.
Keyword Gluten Free, Venison