Elk Enchiladas

Elk Enchiladas

This Elk enchiladas recipe is a must-try. It offers a rich and savory experience that brings game meat to the forefront of your culinary repertoire. Whether you use ground elk or substitute your favorite game meat, this dish promises to deliver bold flavors and hearty satisfaction.

These Elk enchiladas are easy to prepare and guaranteed to impress, perfect for a family dinner or a special gathering. Preheat your oven and get ready.


  • 1 lb ground elk
  • 2 tbsp olive oil
  • 1 medium white onion, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder• ½ tsp salt
  • 2 cups shredded Colby Jack cheese
  • 8 flour tortillas
  • 2 tbsp fresh cilantro
  • ½ cup diced black olives
  • diced scallions for topping

Sauce ingredients

  • 2 tbsp vegetable oil
  • 3 tbsp flour
  • 1 chipotle pepper


  • 1 tbsp adobo sauce
  • 2 tbsp chili powder
  • 1 tsp cumin powder
  • ½ tsp Mexican oregano
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 cups vegetable broth



Heat a saucepan over medium heat and add the oil. Whisk in the flour, sauce seasonings, chipotle pepper, and adobo sauce, creating a paste-like base. Carefully pour in the broth and whisk until smooth. Reduce heat to low and simmer for 10 to 15 minutes until slightly thickened. Remove from heat. You can make this sauce a day ahead and simply refrigerate it overnight.


Preheat oven to 400 F. Heat a skillet over medium heat and add oil, onions, and bell pepper. Cook for about five minutes. Add ground meat to the skillet and brown it. Add the remaining seasonings to the meat and stir to combine. Remove from heat. Pour ½ cup of sauce on the bottom of a 9" x 13" baking dish. Fill flour tortillas with the meat mixture and a little cheese. Roll up to enclose. Place the tortillas seam-side down and arrange them side by side in the baking dish. If you have extra meat remaining, sprinkle it on top of the filled tortillas. Pour the red sauce over the enchiladas and top with the remaining shredded cheese, sliced black olives, and cilantro. Bake uncovered in the oven for 20 to 25 minutes until the cheese melts and the sauce bubbles. Garnish with chopped green onions.


About Joel Smith

Father, Hunter, Gardener, Conservationist, Fitness Entrepreneur

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