First off didn’t measure everything out as my girlfriend threw this together tonight from another recipe she makes often. The normal recipe she uses halibut and rockfish but used pulled venison instead tonight.
Ingredients:
-Zucchini’s (slice into thin strips with peeler/slicer)
-1 can HEB hill country fare verde enchilada sauce
-pepper jack cheese or similar (shredded)
-pulled venison
-sour cream* ~optional~
Steps:
1. Rub casserole dish with olive oil on bottom and sides
2. Lay down zucchini slices covering bottom of dish.
3. Sprinkle cheese over zucchini layer, next spread pulled venison on top of cheese covering bottom layers completely. Pour about a third of can enchilada sauce on top of venison and spread evenly. Spread thin layer of sour cream on top of venison. Cover sour cream layer with zucchini, then repeat layering process til it reaches top of sides of dish.
4. Once dish is filled, top off with layer of zucchini, cheese and any remaining sauce.
5. Place in oven at about 400-420 for about 15-20 min depending on size of casserole.
Paired it up with cauliflower Mexican style rice and some pinto beans
Sent from my iPhone using Tapatalk
Ingredients:
-Zucchini’s (slice into thin strips with peeler/slicer)
-1 can HEB hill country fare verde enchilada sauce
-pepper jack cheese or similar (shredded)
-pulled venison
-sour cream* ~optional~
Steps:
1. Rub casserole dish with olive oil on bottom and sides
2. Lay down zucchini slices covering bottom of dish.
3. Sprinkle cheese over zucchini layer, next spread pulled venison on top of cheese covering bottom layers completely. Pour about a third of can enchilada sauce on top of venison and spread evenly. Spread thin layer of sour cream on top of venison. Cover sour cream layer with zucchini, then repeat layering process til it reaches top of sides of dish.
4. Once dish is filled, top off with layer of zucchini, cheese and any remaining sauce.
5. Place in oven at about 400-420 for about 15-20 min depending on size of casserole.
Paired it up with cauliflower Mexican style rice and some pinto beans
Sent from my iPhone using Tapatalk
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