Easy Venison Enchiladas with Poblano Sauce
What better way to end the day than with a big old batch of these Easy Venison Enchiladas with Poblano Sauce.
Servings: 8 enchiladas
Ingredients
- 2 ½ - 3 pounds venison roast - cut into 3-inch chunks
- 3 Tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 poblano peppers, cut into large strips
- 1 yellow onion, quartered
- 4 garlic cloves, peeled
- 4 Tablespoons butter
- ¼ cup all-purpose flour
- 1 cup half and half (warm)
- 2 ½ cups beef broth (warm) - divided
- 1 cup fresh baby spinach
- 1 ½ cups shredded Mexican blend cheese - divided
- 8 fajita-size flour tortillas - (8-inch)
Instructions
- Preheat the oven to 400 degrees F.
- Place the venison roast pieces in a large bowl and toss with 2 tablespoons of oil, and sprinkle generously with 1 teaspoon of kosher salt and ½ teaspoon black pepper. Then, in a smaller bowl, stir together ½ teaspoon each cumin, chili powder, garlic powder, and onion powder. Sprinkle this spice mixture all over the venison and toss to coat.
- Turn your pressure cooker to Sauté. Use tongs to lay the venison pieces into the pot. Let each side of the meat sear for about 3 minutes. Add 1 ½ cups of the beef broth to the pot.
- Set the pressure cook setting on high. Cover, lock the lid, and cook for 30 minutes. Important Note: Do NOT forget to put it on the high setting. The regular setting will take 60 minutes to get the venison roast nice and tender. Once it is finished cooking, don't touch it right away! Keep the lid closed and locked and allow for 15 minutes of natural pressure release. This extra time is important because it allows the pressure cooker to continue to work its magic on the venison roast before you open it up to shred the meat.
- While the venison roast is cooking, gather your ingredients for the Poblano Sauce.
- Toss the poblano, onion, and garlic with 1 Tablespoon of olive oil and 1 teaspoon of kosher salt. Place the three items on a rimmed baking sheet and roast for 30 minutes or until soft.
- Meanwhile, over medium heat, melt the butter in a saucepan and whisk in the flour to make a thick paste. Cook for 2 minutes, stirring constantly.
- Slowly add the warm half and half and remaining warm beef broth. Simmer and continue to whisk constantly until smooth and thick, about 5 minutes.
- Add creamy mixture to a blender or food processor with the roasted vegetables from step two. Add the spinach and ½ teaspoon each black pepper, onion powder, garlic powder, chili powder, and cumin. Pulse until smooth, then transfer back to the saucepan until the meat is done cooking. Taste and season with more salt if necessary.
- Open the lid of the pressure cooker carefully and transfer the meat to a mixing bowl and shred with tongs or two forks. Add half the shredded cheese and ½ cup of the poblano cream sauce to the bowl. Stir to combine.
- Grease a 9x13 baking dish and spread a thin layer of the poblano sauce over the bottom. Fill each tortilla with meat mixture and roll up, then place seam side down in the baking dish. Cover with remaining poblano sauce and cheese.
- Bake for 20 minutes until bubbly and hot. Add your favorite toppings like sour cream and serve!
