Every year we do a massive amount of canning with the bounty from our garden. The goal is to get enough of our favorite salsas, sauces and condiments to make it through the year. One of my favorites is the green enchilada sauce we make with the tomatillos. If you have never tried to grow them, they are really amazing to watch.
We usually buy two small plants from the greenhouse, and by the end of the summer, we will have two giant bushes. If we don't keep them contained, they will take over one entire corner of the garden! We had enough this year for 24 pints of enchilada sauce, so that means I can make this dish many times, and still share some with friends and family. If you aren't lucky enough to have homemade sauce, store bought will suffice, because this is one quick and easy dish for a weeknight dinner.
2 cups spicy salsa
6 tortillas (flour or corn, whichever you prefer)
2 cups green enchilada sauce
1 cup shredded cheddar cheese
Sour cream, for garnish
Preheat oven to 375. Spray olive oil on a square 9 by 9 inch pan. Brown venison in a large fry pan. Add salsa, and simmer until most of the liquid is evaporated.
When all tortillas are in the pan, pour the enchilada sauce over the top, then sprinkle the cheese over the enchiladas. Cover with foil, and bake for 30 minutes. Remove foil, and continue to bake for 15 minutes longer. Remove from oven, and let rest for 5 minutes before serving. Garnish with sour cream.