Elk Enchiladas
Ingredients:
1 lb Ground Elk Meat
2 Bottles of Enchilada Sauce (we use Trader Joe’s enchilada sauce)
1 Can of Green Chiles (Trader Joe’s green chiles)
1 Bag of Mexican Style Shredded Cheese
1 Package of Tortillas (5-6)
1 Small Can Sliced Olives
1 Chopped Green Onion (Scallions)
1-½ Cups Chopped Yellow Onion
2 Tbsp Olive Oil
Salt, Pepper, Red Chili Flakes to taste!
Instructions:
Preheat oven to 375 degrees.
Place a large nonstick skillet onto stove burner at medium-high heat. Once pan is warm, add 2 tbsp of Olive Oil
Start by adding a pinch of red chili flakes to the pan. Get after with this step if you want some heat!
Add 1-½ cups of chopped yellow onion.
Once the onions begin to soften, add ground elk meat, stirring occasionally, until meat is cooked through. Season with salt and pepper for additional flavor.
Toss in the green chiles, mixing everything in your skillet together.
Once done cooking, set aside while you start preparing the baking dish.
We used a 9 x 9 inch baking dish
Spread ½ cup of enchilada sauce evenly into your baking dish, so the bottom of tray is lightly covered.
On a cutting board or plate, take your tortillas and begin to fill them with your elk skillet mixture. Evenly distribute it down the center of each tortilla (about 1/4 cup per tortilla). Then sprinkle with cheese.
Wrap tortillas tightly around filling, placing seam side down into baking dish.
Once you have filled the baking dish with wrapped tortillas (roughly 5-6) pour the remaining enchilada sauce across the top.
Make sure each tortilla has been covered with enough sauce that it is not dry. Hence, the second bottle of sauce!
Sprinkle remaining cheese over the top of the sauced tortillas to where the majority of each tortilla cannot be seen.
Complete the dish by sprinkling sliced black olives and chopped green onions over the shredded cheese.
Bake 20 to 25 minutes or until hot and bubbly. Let stand for 5 minutes before serving.
Enjoy!