If you like Spicy, you will ENJOY this elk chipotle enchilada recipe. It’s another simple and easy to make wild game dinner recipe that works well with either ground elk or ground venison burger.
Just a quick side note: If you or a family member has a low tolerance for Spicy Foods, I would only add one chipotle pepper and very little sauce. Enjoy ~Kristy
- 1lb ground elk burger
- 12 oz can enchilada sauce
- 2 chipotle peppers diced plus 1 teaspoon of sauce
- 6oz can diced black olives
- 2 tablespoons oil
- 1 white onion, diced
- 1 cup red bell pepper, finely chopped
- 2 cloves garlic chopped
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 2 cups Shredded Monterey Jack Cheese
- 1/2 cup Cotija cheese
- 10 Soft Flour Tortillas
Preheat oven to 400 degrees.
Heat oil in a skillet and saute onions, bell pepper and garlic over medium heat. Cook until onions and peppers are softened. Add chopped chipotle peppers, adobo sauce, cumin, garlic powder, chili powder and salt. Stir together and continue to cook for another 4-5 minutes. Remove and set aside in a large bowl.
Add ground meat to skillet and cook until browned.
Combine onion mixture, cooked game meat, black olives, 1 cup of Monterey jack and cotija cheeses. Fill mixture into flour tortillas and place seam side down in a baking dish. Pour red enchilada sauce over the tortillas and top with remaining Monterey jack cheese. Cover loosely with tinfoil and bake for 30 minutes. Remove foil and continue to bake until all cheese is completely melted.