Venison Enrollado Casserole (Fried Enchilada Casserole)
June 3, 2010|Comments (10)
This casserole had me at “¡Hola!” With delicious sautéed mushrooms and onions with browned ground venison wrapped in a homemade fried tortilla, this dish took my breath away. Then (as if things weren’t already as good as they could get), a smokey green chile cheese cream sauce is poured over the enrollados. Enrollados are fried enchiladas (I looked it up). Get ready for a casserole that is just all kinds of awesome. Tell me, would that be venado enrollado?
First things first… we make tortillas and fry them up in a bit of olive oil. When I was in Mexico on a medical mission trip a few Easters back, I watched the women of the village make corn tortillas with cast iron presses and then cooked them over a fire. Truthfully, I was totally fascinated and utterly intimidated. As soon as I returned to my own little kitchen in the States, I tried my hand at making them. All I can say is that homemade tortillas are so much more delicious than store-bought tortillas ever thought about being!
So let’s get started!
You’ll need to gather the following ingredients for flour tortillas:
- Two cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 teaspoons of vegetable oil
- 3/4 cups of milk or water (milk works best, in my opinion)
Warm the milk until it is like bathwater (No wrist-testing needed). Mix the dry ingredients together in a mixing bowl. Now sift the mixture or turn on your mixer to make sure that there are no icky baking powder clumps. Believe me, a baking powder clump will ruin your day.
Now, add the oil and then the warm milk a splash at a time while mixing. You can do this by hand or use a mixer. I use my mixer because I love it. Love. Adore. Bask in it’s splendor.
You could say we’re friends.
Stop mixing when the mixture becomes a sticky dough. Grab a scraper/spatula.
Use the spatula/scraper to shape the dough into a ball. Now cover it with plastic wrap or a damp cloth and let it sit for 15-20 minutes. So hang the sheets on the line or just come over here and do my laundry.
Spread some flour out onto your work surface.
Scrape the dough onto the floured work surface and divide it into eight sections.
Roll those sections into balls and let them sit for 5-8 minutes. This may seem like a lot of resting but these little dough naps make for terrific elasticity. Trust me, you want that.
Shape each dough ball into a disc and then roll it flat with a rolling pin. You’ll want each tortilla to be about 8 inches in diameter. Place them on a plate and keep them covered with a damp cloth until you are ready to cook them.
Heat a skillet and decide if you are going to use some oil or not. If you don’t use oil… then this will be an enchilada casserole. If you use oil… then you will make enrollado casserole. This decision I leave to you.
I brushed the pan with some olive oil (not a lot) because I like the flavor. But that’s just me. Choose your own adventure, folks. Cook the tortillas for about 30 seconds on each side.
Place them under a towel or paper towel to keep warm while you move on to the filling. Now, feel free to substitute any of these ingredients to create your own enrollado/enchilada casserole. Use beef or chicken instead of venison or go vegetarian with bell peppers and mushrooms. All of those options sound delicious so be sure you let me when to arrive at your doorstep.
So, chop up half of a sweet onion. I live in Georgia, so I have access to the mack-daddy of all sweet onions: Vidalia onions. Just so we’re clear, I still don’t know how to properly pronounce “Vidalia” but I do know where to find it on the map and I’ve driven through there a few times. Some say, “vi-DALE-ya,” others say, “vi-DELL-ya,” and still other say, “vee-DALE-ya.” Personally, I think they are all right and I shall leave it at that.
While you’ve got that chopping board handy, dice some jalapeños, too. Feel free to use green chilies or bell pepper instead. Maybe you want skip this step altogether. That’s fine, too. Chop up a handful (or two) of mushrooms, while you’re at it.
Just on a side note, there is about 2 or 2 1/2 cups of ground venison in one of these packs. It’s fully defrosted and ready to go. This venison came from a deer which Josh killed. I just thought you’d want to know.
Now, heat up a sturdy skillet with a bit of oil in the bottom. Add in the meat and don’t stir. Let it smooch the skillet for a bit.
See it smooching on that skillet?
Once the meat is slightly brown, add the mushrooms, onions and peppers into the mix. Let everything cook for a few minutes and then pour in about a cup of vegetable broth.
Sprinkle on some paprika for some smoky peppery flavor. Paprika is often added to these kind of dishes and I read somewhere that paprika contains more vitamin C than the same amount of lemon juice. It also packs a bit of a punch (if you use the good stuff). According to an old Hungarian saying, good paprika burns twice.
At this point, your kitchen should be heaven-scented.
Now add some salt and freshly ground black pepper, then grab those tortillas and a large casserole dish (I like using my 8″ x 11 3/4″ roaster). Now, spoon the meat/veg mixture into each tortilla, roll them up and place them seam-side-down in the pan.
Now, your skillet should be empty and ready for the next step. Don’t worry if there are some bits of meat/veg mix lingering. Everything will end up in the same dish anyway. So, melt 2-4 tablespoons of butter in the pan.
Now, sprinkle and equal amount of flour (2-4 tablespoons) over the melted butter. Now whisk! Whisk until the mixture turns a lovely golden color and makes for a mighty fine roux. I love whisks and have a collection. I generally add some more paprika at this point. Why not? I live life on the edge.
Add 1 cup of broth (may use chicken, beef, or vegetable) and whisk some more! Stir for about two minutes.
Add a handful of chopped green chilies. Stir. This is where I either dropped the whisk I was using or randomly decided to switch whisks. I’m unpredictable that way. What can I say? It’s a mystery.
Now, reduce the heat and add 3/4 cup sour cream or plain yogurt. Stir.
Add a scant 3 cups of grated Monterey Jack cheese to the sauce. Stir until melted, gooey, and gorgeous. Now, pour the sauce over those poor nekkid enrollados (sometimes I add some extra cheese because cheese is delicious).
Now bake the casserole at 350 for 20-25 minutes. It should be bubbly and busily casting off a mouth-watering aroma.
Serve with a gigantic salad or go all-out with refried beans, Spanish rice, and fresh salsa with warm tortilla chips. Feel free to dress up each slice with chopped tomato & cilantro.
And just to make it that much easier for you, here’s the list of ingredients for the Enrollado Casserole:
- 2 or 2 1/2 cups or 1 Lb. of meat (beef, venison, chicken)
- 8-10 flour tortillas (see above for recipe or suffer with store-bought)
- 1/2 of a Vidalia (sweet) onion or one whole white onion (chopped)
- 1 cup sliced mushrooms
- handful of chopped jalapeños (or green chilies or green peppers)
- 2 cups of broth (beef, chicken, or vegetable)
- 2 teaspoons paprika (to taste)
- 2-4 Tablespoons butter
- 2-4 Tablespoons flour
- 3/4 cup sour cream or plain yogurt
- 12 – 16 oz. of green chilies, chopped
- 3 cups grated Monterey Jack cheese
- salt & freshly ground black pepper
- olive oil