Easy Elk Enchiladas

• servings: 5 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 pound ground elk meat

16 oz refried beans

4 oz. chopped green chiles

1/4 cup chopped white onion

1/4 tsp. salt

1/4 tsp. pepper

2 - 10 oz. cans of red enchilada sauce

10 large flour tortillas

2 cups shredded cheddar cheese

2 cups shredded quesadilla cheese

DIY Enchilada Sauce:

3 tablespoon Olive Oil

3 tablespoon Flour

1 tablespoon + 1 teaspoon Chili Powder

1/2 teaspoon Salt

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1 teaspoon Cumin

1 cup Chicken Stock or Broth

1 cup Tomato Sauce

Directions

Make the DIY enchilada sauce:

Heat the oil: In a medium saucepan, warm olive oil over low heat.

Make the roux: Add the flour and seasoning mix, stirring constantly to prevent clumping.

Slowly add stock: Pour in chicken broth, a little at a time, stirring well after each addition.

Finish with tomato sauce: Stir in tomato sauce and let the sauce simmer for 5 minutes, until thickened.

Remove from heat & set aside.

Make the Enchiladas:

Preheat oven to 350 degrees F.

In a skillet, add the ground elk meat, chopped onion, green chiles, salt, and pepper and cook over medium heat until cooked through.

Add the refried beans to the skillet and stir to combine. Remove from heat.

Spray a 9x13 baking dish with cooking spray. Pour one can of enchilada sauce into the bottom of the dish and spread to cover the entire bottom.

Start to assemble your enchiladas. Lay a large flour tortilla out flat and add about 1/4 cup of the elk meat and bean filling to the center of the tortilla. Keeping the filling in the center, gently spread it from end to end of the tortilla.

Fold one side of the tortilla over the filling and tuck it under, then continue rolling until it's completely rolled. Place the rolled enchilada into the baking dish. Continue this process until all of the tortillas are filled and in the baking dish.

Drizzle the other can of enchilada sauce over the top of the rolled enchiladas. Then top with both types of shredded cheese.

Bake for 20 minutes or until hot and bubbly.

Top with your choice of additional toppings - avocado, tomato, sour cream, etc. and serve.

Notes

*MAKE-AHEAD: Cover enchiladas tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 25-30 minutes.

*TO FREEZE: Cover enchiladas tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 30 minutes. Uncover; continue to bake for an additional 5-10 minutes, or until completely cooked through.

Nutrition

• Serving Size: 1
• Calories: 1174
• Total Fat: 55 g
• Saturated Fat: 26 g
• Unsaturated Fat: 22 g
• Trans Fat: 1 g
• Cholesterol: 168 mg
• Sodium: 2950 g
• Total Carbohydrate: 103 g
• Dietary Fiber: 11 g
• Total Sugars: 12 g
• Protein: 66 g