Elk: Elk Enchiladas
Source of Recipe
Susan
List of Ingredients
2 lb Ground elk
1/2 cup Olive oil
1 jar Picante sauce - (16 oz)
16 Pre-packaged corn tortillas - (16 to 20)
1 can Diced green chilies - (4 oz) drained
1 cup Sour cream
1 can Pinto beans - (16 oz) drained
1 cup Chopped tomato
1 lb Mexican-style Velveeta cheese cubed
1 cup Olives sliced Recipe
Preheat oven to 325 degrees.
Brown ground elk in skillet and drain grease. Return meat to skillet and add picante sauce and chilies. 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 to 12 minutes or until cheese is melted. Top with sour cream, tomatoes and olives.
This recipe yields 6 servings.
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