What’s better than green chili elk enchiladas? … Barbecued green chili elk enchiladas! It’s been too HOT to want to turn the oven on so why not cook outdoors and use the BBQ as the oven. Everyone devoured these and thought that these may have been the BEST EVER Enchiladas! Let me know what you think.. Enjoy – Kristy
- 1.5-2 lbs ground Elk, Antelope or Venison
- 1/2 can of Light Beer
- 1 tablespoon cumin
- 1 teaspoon chipotle pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper
- 8-10 flour tortillas
- 8 slices of Creamy Havarti cheese
- 28oz + 14oz Green chili enchilada sauce (Mild)
- Green onions and cilantro
Add ground meat to cast iron skillet. Add beer, cumin, chili powder, garlic powder, chipotle pepper and salt and pepper while cooking. Cook thoroughly and remove from heat. Take two Foil Pans and double them up. Spray non-stick cooking spray on the bottom. Place meat filling into flour tortillas, roll up and place seam side down in the Foil Pan. Pour Green chili enchilada sauce over enchiladas and top with Havarti cheese slices and cilantro. Cover with tinfoil.
Set Barbeque to high heat. Place doubled up Foil Pan direct on heat and close lid. Cook for 10 minutes being sure to turn pan once so not to burn the bottom. Turn off one burner and cook for an additional 15-20 minutes on indirect heat until enchilada sauce is bubbly and cheese has melted.
Remove and enjoy with sour cream or your favorite salsa!