1 envelope enchilada sauce mix
1 can hunts tomato paste
3 c water
1 tbsp olive oil
1 lb deer burger
3 tbsp onion minced
1 40 ounce can diced green chilies drained
1/2 c ripe olives sliced
1/2 c cheddar cheese shredded
8 corn tortillas
Sour cream
A few dice tomatoes optional
Directions:
In saucepan combine sauce mix tomato paste & water stir to mix and cook according to enchilada mix directions. In a skillet heat oil and brown venison and onion together salt and pepper lightly add chilies and olives and remove from heat cool and stir in one cup of the cheese pour one cup of the enchilada sauce into an 8×8 baking pan dip each tortilla in the sauce and place 1/8 of meat mixture down the center of each tortilla roll and place seam side down in baking pan with sauce in it cover with remaining sauce sprinkle with rest of cheese and bake at 350 for 25 min serve with spoonful of sour cream and spicy refried beans or salsa and tomatoes
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