re: Outdoor Board Cookbook

This recipe was inspired by Mickey Browns delicious burritos and tamales and my general dislike of mexican restaurant enchiladas.

Deer Enchiladas

ingredients:
-2lbs ground deer meat (mine has pork mixed in already)
-1 onion, diced fine
-2 green chiles, diced, seeds removed
NOTE:(I've used Poblano, Jalapeno, Anaheim, Hatch, etc...you could even a green or red bell pepper but i like the chiles)
-4 cloves garlic, minced
-1/2 bunch green onions, sliced thinly
-1 28 oz.can of enchilada sauce (red or green whatever you like)
-1 tbsp chili powder
-1 tsp cumin
-1 can rotel or 1/2 cup of salsa (i use whatever i have in the pantry)
-1 8 oz mexican shredded cheese
-1 pack of yellow corn tortillas
-salt and fresh ground black pepper
-1 high sided pan or pyrex dish
NOTE: not the soft white tortillas you eat from taco bell (flour) or the crunchy yellow ones. These need to be the soft, yellow corn variety.

Enchilada Filing
1. season the ground meat with salt and pepper and brown in a heavy skillet over med-high heat. It should start to stick and get nice and brown before you stir it.
2. remove the meat and set aside
3. over med high heat, saute the onion, peppers and garlic in a little bit of olive oil till translucent. Add 1/4 cup water if it starts to stick.
Note: Be sure to scrape up all of the browned bits on the bottom of the pan (tons of flavor here)
4. add chili powder, cumin, and enchilada sauce. taste it to get a feel for your seasoning, add more salt and pepper if you like. let this cook for about 15 mins over med-low heat.
5. add the ground meat back to the enchilada sauce and cook over med-low heat for 30-45 mins

Assembly of Enchiladas
1. lay out a corn tortilla (may need to soften them in the micro for a few seconds)
2. place a few spoonfuls of the filling in the tortilla and roll it up nice and tight (some of you will have had more experience with this than others
3. place enchiladas in a pan with high sides (like a brownie pan or pyrex dish)
4. repeat steps 1 and 2 till your pan is full
5. pour any remaining sauce over the enchiladas
6. top with the shredded cheese and sprinkle the green onions on top
NOTE: you could also sub cilantro for the green onions if you like
7. bake in a 350 oven for 45 mins or until the cheese gets nice a bubbly

I like to top mine with a spoonful of sour cream but im sure guacamole would be great too. I usually whip up some home-made refried beans to go with this. What i like about this recipe is you can keep it simple or you can experiment with different types of fillings and cheeses.
Grab a cold beer and enjoy!

Refried Beans
1 can pinto or black beans (drained)
1/2 cup salsa
1 onion, diced fine
2 cloves garlic, minced
1/4 tsp cumin
salt and pepper to taste
shredded cheese
Method
1. heat some oil in a skillet over medium heat
2. saute onion and garlic until soft
3. add cumin and beans, cook 10 mins
4. remove from heat, add salsa and smash the beans with a potato masher or big wooden spoon
5. add cheese, stir and consume!