Slow Cooker Venison Enchiladas - KNEP - Kentucky Nutrition Education Program


Slow Cooker Venison Enchiladas

Servings:6Serving Size:1 enchilada slice


  • 1 ground venison (may substitute elk or beef)
  • ½ cup chopped green pepper
  • 1 cup chopped onion
  • 1 can (16 ounces) low sodium pinot or kidney beans, drained and rinsed
  • 1 can (15 ounces) low sodium black beans, drained and rinsed
  • 1 can (10 ounces) no-sodium diced tomatoes with green chilies, undrained
  • 1/3 cup water
  • ½ teaspoon cumin
  • ¾ teaspoon chili powder
  • ¼ teaspoon pepper
  • 6 corn tortillas
  • 1 cup colby jack cheese, shredded


In a large skillet, cook meat, green pepper, and onion until meat is browned. Add the beans, tomatoes, water, cumin, chili powder, and pepper, and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. In a slow cooker, layer 1/3 of meat mixture, 2 tortillas and 1/3 cup of cheese. Repeat the layers 3 times. Cover and cook on low for 5 to 7 hours.

Source: Adapted from: “Fish & Game Cookbook” Bonnie Scott. 2013.

Nutrition Facts per Serving: 370 calories, 8g total fat, 4g saturated fat, 80mg cholesterol, 350mg sodium, 39g total carbohydrate, 10g dietary fiber, 3g total sugars, 31 g protein, 15% DV calcium, 35% DV iron, 15% DV potassium