Elk Chipotle Enchiladas

Elk Chipotle Enchiladas

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.

Elk Chipotle Enchiladas

Elk Chipotle Enchiladas
Elk Chipotle Enchiladas
Elk Chipotle Enchiladas
Elk Chipotle Enchiladas


  • Reply December 22, 2018


    Tried this recipe tonight and it turned out great! I followed it almost exactly, the only thing I did differently was added some enchilada sauce to the meat mixture before putting it in the tortilla shells. Really liked the flavor of the chipotle peppers! Can’t wait to try more of your recipes.

  • Reply November 19, 2017


    What a great recipe, we really enjoyed it. The only thing I changed was using corn tortillas instead of flour tortillas. The Chipotle was a great change to our normal enchiladas, Thanks!

  • Reply September 23, 2015


    Making this tonight but with Antelope.

  • Reply June 2, 2015


    Thank you so much you have created a family favorite!!

    • Reply June 3, 2015


      Thanks Brandi. We are really glad to hear the family loved these enchiladas. Did you do anything different?

  • Reply January 25, 2015


    Bless you woman! I’m a city girl who married and Idaho boy. That idaho boy got a very large elk a couple months ago and I have no idea what to do with it. This recipe was amazing and I was actually able to eat it 🙂 I will absolutely be making this again and I will be trying more of your recipes!

    • Reply January 25, 2015


      Emilie – I am thrilled to hear you loved this recipe. Wild game is amazing when cared for and cooked with a great recipe. Like I tell most folks, I can’t even buy beef anymore and like the flavor as much as I like wild game. Look forward to more of your cooking adventures. Enjoy all that Elk! ~kristy

  • Reply November 10, 2014


    This was delicious!! It was just spicy enough for me. I forgot to grab bell pepper at the store, so I subbed in about a cup of frozen veggie medley (carrot, peas, green beans, corn) and it was great.

    I’m a new follower of your site, but I’ve already printed out a few other recipes I’m excited to try! My boyfriend just took down a 950 lb. elk, so I’m in need to some new recipes to mix things up. Thanks!

    • Reply November 11, 2014


      Melissa – congrats to you for all of that meat. It’s all we eat when we’re lucky enough to harvest. And trust me when I say I need inspiration too. I’m glad to hear from you and the changes you made as well! Keep them coming! We love to hear from everyone!

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