Elk Enchiladas


Serves: 6
Total Calories: 983

Ingredients

2 pounds ground elk
1/2 cup olive oil
1 (16-ounce) jar picante sauce
1 (7-ounce) can diced green chili
1 (16-ounce) can pinto bean, drained
1/2 pound sharp cheddar cheese, cubed, divided
1/2 pound pepper jack cheese, cubed
16 corn tortillas
1 cup sour cream
1 cup chopped tomato
1 cup sliced olives

Directions:

Preheat oven to 325°. Brown ground elk in oil in skillet and drain grease. Return meat to skillet and add picante sauce and chiles. Simmer 10 minutes; add beans and 1/4 of cheese cubes and simmer until cheese is melted. Fill each tortilla with 1/4 cup meat mixture; roll and place in baking dish seam-side-down. Bake 25 minutes; top with remaining cheese cubes. Bake 10 - 12 minutes or until cheese is melted. Top with sour cream, tomatoes, and olives.

Nutritional Facts:

Serves: 6
Total Calories: 983
Calories from Fat: 448

This Elk Enchiladas recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.


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