Start by caramelizing your onions over medium heat in large pan add 2 tsp of Everglades Heat and Everglades Cactus Dust.
Once onions are fully caramelized (this will probably take a full 30 minutes) add the diced peppers, jalapeno and garlic.
Continue cooking till all are softened.
Time to add the ground venison and another good sprinkle of both Heat and Cactus Dust.
Once meat is fully cooked add zest from ½ a lime and its juice. Stir together.
Push the meat to the sides of the pan and in the center add the diced tomatoes and cook till soft.
Add the canned green chilis and stir all together.
Let simmer for about 5 minutes.
Add ½ a can of Enchilada sauce and continue to simmer for about 20 minutes.
Preheat oven to 375 degrees.
Grate the Cheeses if needed.
In skillet over medium high heat toast both sides of the corn tortillas. If you don’t heat them they will fall apart while trying to fill them. (Trust us we tried to get away without heating them up and it didn’t work out too great.)
Spray oven safe casserole dish and pour a small amount of the enchilada sauce in the bottom of the pan.
Place tortilla in the sauce place some of the ground meat mixture in the center, top with a small amount of cheese and fold the edges over each other.
Roll the filled tortilla so the seam side is down.
Continue doing this till you have used up all your tortillas and meat. (We used two different casserole dishes.)
Cover with enchilada sauce and any remaining cheese.
Cover dish with foil and bake for 20 minutes.
After 20 minutes remove foil and bake for additional 10 minutes uncovered.
Once enchiladas are done top with your favorite garnishes. We used limes, cilantro, jalapenos, and sour cream.
