Venison Enchiladas

• 1 lb ground venison
• 4 ounces shredded mexican style cheese
• 4 ounces shredded taco and nacho style cheese
• 4 ounces shredded monterey jack pepper cheese
• 5 flour tortillas
• 8 ounces salsa
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon cajun spices
• 1 teaspoon ground red chili pepper
• 1/2 teaspoon onion powder

1. Brown venison.
2. add all the spices to browned venison and blend in.
3. preheat oven to 350.
4. pour in 8 ounces of salsa in oven safe 13 x 9 inch pan.
5. Spoon venison mixture, evenly divided, into each of the tortillas and roll up.
6. Place rolled tortillas, seam side down in pan.
7. cover with cheeses.
8. bake on 350 for 15 minutes (until cheese is thoroughly melted).
9. add guacamole or sour cream after baking if desired.

ground venison, cheese, taco, pepper cheese, flour tortillas, salsa, cayenne pepper, ground cumin, cajun spices, ground red chili pepper, onion powder

Taken from www.food.com/recipe/venison-enchiladas-523617 (may not work)