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    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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