Tequila Elk Green Chili Enchiladas

Tequila Elk Enchiladas
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Elk and cheese-filled flour tortillas baked under a green sauce infused with tequila. Adjust the amount of tequila to suit your taste. Enjoy! (Substitute ground venison or antelope)

INGREDIENTS

  • 1.5-2 lbs ground Elk or Venison
  • 1 tablespoon cumin
  • 1 teaspoon chipotle pepper
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 8-10 flour tortillas
  • 1 cup sour cream
  • 1 cup shredded 4 cheese mexican blend
  • ½ cup Tequila
  • 28oz + 14oz Green chili enchilada sauce (Mild)
  • Green onions and cilantro

DIRECTIONS

  1. Preheat oven to 400 degrees F
  2. Add ground meat to cast iron skillet. Add cumin, garlic powder, chipotle pepper and salt and pepper while cooking. Cook thoroughly and remove from heat.
  3. Add sour cream and 3/4 cup cheese to meat and mix together.
  4. In a separate bowl, add tequila to enchilada sauce. Add 1 cup of sauce to bottom of baking dish.
  5. Place meat filling into flour tortillas, roll up and place seam side down in a baking dish. I use a 9×13 inch glass pan. Pour remaining sauce over all enchiladas until they are covered completely. Add shredded cheese to the top of enchiladas.
  6. Cover loosely with foil and bake in preheated oven for 30-40 minutes. Remove foil and broil for 5 minutes. Garnish with chopped green onions and cilantro.

Tequila Elk Green Chili Enchiladas

9 Comments

  • Reply January 6, 2017

    Tim

    This is one of two favorite dishes for us to prepare in our RV. One pan of these will last the two of us for a week. I usually go heavier on the garlic and chipotle but other than that we cook it just as the recipe calls for.

  • Reply January 9, 2015

    Melissa Case

    Oh. My. GOD. I’m a sucker for venison and elk and have been dying to make enchiladas out of one or the other or both. I was going to make up my own recipe, which I might still do, but this sounds AH-mazing. Headed to CO (that’s where the elk is!) in a couple of weeks and will be making a big ol’ batch of these. THANK YOU!

    • Reply January 9, 2015

      Kristy

      Melissa, good luck on your hunt in Colorado! They’ve got some BIG ELK there. Whether you make these or make your own let me know how they turn out. I’m always looking for inspiration from everyone who loves wild game! ~kristy

  • Reply November 1, 2014

    Cheryl

    Had this tonight made with elk, and guacamole and chips on the side. I think it is the best thing I’ve ever made.

    • Reply November 2, 2014

      Kristy

      Cheryl – I’m so glad you loved this… I have to say that enchiladas and tacos are some of my favorite foods. Let me know if you make anything else and how it turns out for you! Have a great weekend!

  • Reply October 28, 2014

    Diane

    These look yummy! Hubby just brought home the meat from his recent antelope hunt in Idaho and I am trying this recipe out tonight!

    • Reply October 28, 2014

      Kristy

      Diane, Congrats on filling the Freezer!!!! I have to say I wish my Phone would take better photos but most the time the family’s telling me to hurry up and take the picture already! Hahahhaa. Doesn’t leave me too much time to be a perfectionist! ENJOY dinner tonight. ~Kristy

  • Reply September 30, 2014

    Kristy

    Tony – thanks for your reply… we just got done spending two days processing 2 cow elks so I have a lot of those steaks. The Amore cooking paste sounds great! I’ll give that a try for sure! Have a great day! `kristy

  • Reply September 29, 2014

    Tony

    i found butt steaks fresh grind works best for the burger and to grind with spices ..and Amore cooking paste mixed in after cooking burger gives an excellent flavor I used garlic and pepper paste ..

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