Ingredients for Elkiladas Elk Or Beef Enchiladas
- 1 teaspoon salt
- Fresh Ground Pepper
- Dried Oregano
- Smoked Paprika
- 1 medium onion, chopped
- Garlic Cloves
- Bacon Fat
- Ground Elk
- Canned Jalapeno Pepper
- Lime
- Garlic Clove
- Tomatillos
- 1 cup chicken broth
- Chipotle Pepper
- Fresh Cilantro
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
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How to Make Elkiladas Elk Or Beef Enchiladas
- Preheat oven to 375°F (190°C).
- In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the ground elk (or substitute meat) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the cumin, chili powder, oregano, salt, and pepper. Cook for 1 minute more.
- Pour in the chicken broth and chopped green chilies. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
- Warm the tortillas according to package directions. You can either microwave them briefly, or wrap them in foil and heat in a warm oven for about 5 minutes.
- Fill each tortilla with about 1/3 cup of the elk mixture.
- Roll up the tortillas and place them seam-down in a greased 9x13 inch baking dish.
- Top with shredded Monterey Jack cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let cool slightly before serving. Garnish with sour cream, cilantro, and avocado, if desired.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
32g
Fat
25g
Carbs
13g
