Venison Enchiladas

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.

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Nutrient	Quantity
Total fats	34.3484 g
Protein	50.9284 g
Carbohydrates	20.8859 g
Energy	585.8805 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3439 g
Water	342.6725 g
Aspartic acid	1.6452 g
Calcium, Ca	827.7846 mg
Lutein + zeaxanthin	731.0539 g
Fiber, total dietary	5.2485 g
Fatty acids, total saturated 22:0	0.0006 g
Carotene, beta	1135.6823 g
Niacin	5.1687 mg
Vitamin A, RAE	350.9971 g
Arginine	0.8327 g
Riboflavin	0.7029 mg
Tocopherol, beta	0.068 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0002 g
Fatty acids, total saturated 20:1	0.0045 g
Glutamic acid	5.9063 g
Sodium, Na	2994.375 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9511 g
Total lipid (fat)	34.3484 g
Manganese, Mn	0.3916 mg
Fructose	4.8281 g
Proline	2.3924 g
Fatty acids, total saturated 16:0	10.5865 g
Fatty acids, total saturated 8:0	0.2801 g
Sucrose	0.6134 g
Choline, total	122.4145 mg
Sugars, total	10.1401 g
Serine	1.2743 g
Fatty acids, total saturated 10:0	0.6824 g
Fatty acids, total saturated 18:0	3.7338 g
Fatty acids, total saturated 20:4 undifferentiated	0.0594 g
Vitamin B-6	0.7919 mg
Selenium, Se	37.979 g
Ash	12.9195 g
Vitamin D	23.814 IU
Tocotrienol, delta	0.0454 mg
Fatty acids, total saturated 18:1 undifferentiated	7.965 g
Pantothenic acid	2.4271 mg
Phenylalanine	1.238 g
Copper, Cu	0.5144 mg
Betaine	0.0048 mg
Thiamin	0.2706 mg
Retinol	251.728 g
Methionine	0.6642 g
Iron, Fe	4.5037 mg
Carbohydrate, by difference	20.8859 g
Phosphorus, P	738.6615 mg
Folate, total	70.5006 g
Tocopherol, gamma	0.3181 mg
Fatty acids, total saturated 4:0	0.7462 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Lycopene	13750.6379 g
Alanine	0.7351 g
Cholesterol	141.7167 mg
Valine	1.7691 g
Fatty acids, total saturated 18:2 undifferentiated	1.0271 g
Glycine	0.4659 g
Carotene, alpha	1.125 g
Glucose (dextrose)	3.7509 g
Fatty acids, total saturated 14:0	3.7477 g
Zinc, Zn	4.76 mg
Isoleucine	1.2783 g
Fatty acids, total saturated 12:0	0.5577 g
Fatty acids, total polyunsaturated	1.5076 g
Leucine	2.182 g
Tocotrienol, alpha	0.0005 mg
Vitamin A, IU	2781.8766 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	70.5006 g
Tryptophan	0.3553 g
Vitamin C, total ascorbic acid	10.6174 mg
Phytosterols	3.966 mg
Galactose	0.0043 g
Fatty acids, total polyunsaturated 18:1 c	0.0024 g
Fatty acids, total saturated 20:0	0.0004 g
Tocotrienol, beta	0.9979 mg
Fatty acids, total saturated 6:0	0.4094 g
Tyrosine	1.4714 g
Vitamin B-12	2.5168 g
Vitamin K (phylloquinone)	14.6326 g
Fatty acids, total saturated	21.4569 g
Histidine	0.8628 g
Fatty acids, total monounsaturated	9.3083 g
Threonine	0.8942 g
Folate, food	70.5006 g
Vitamin D (D2 + D3)	0.567 g
Cryptoxanthin, beta	113.786 g
Vitamin D3 (cholecalciferol)	0.567 g
Vitamin E (alpha-tocopherol)	4.3848 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	95.2649 mg
Lysine	2.1089 g
Potassium, K	1270.342 mg
Cystine	0.1235 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion powder	0.5 teaspoon	4.092	0.9494	0.0125
Cajun spice	1 teaspoon	100.8667	0	0.5667
Cheese	4 ounces	400.302	2.6536	32.5912
Flour Tortilla	5	0	0	0
cumin	1 teaspoon	7.875	0.929	0.4677
cayenne pepper	1 teaspoon	5.724	1.0193	0.3109
red chili pepper	1 teaspoon	1.25	0.2753	0.0138
venison	1 lb	0	0	0
salsa	8 ounces	65.7708	15.0593	0.3856
monterey jack pepper cheese	4 ounces	100.8667	0	0.5667