Venison Enchiladas
Ingredients
- 2 pounds cubed venison stew meat
- 1 medium yellow onion, diced
- 2 tablespoons chopped garlic
- Salt and pepper
- 1 tablespoon ground chili powder
- 1 tablespoon brown sugar
- 1 bunch cilantro, leaves chopped
- 1/2 cup reduced chicken stock
- 5 cups shredded colby-jack cheese
- 12 corn tortillas
- 4 tablespoons canola oil
- Red enchilada sauce, recipe follows
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