Our family really enjoys wild game enchiladas so we decided to go back to the basics and cook these elk refried bean and rice enchiladas using a mild green enchilada sauce. This recipe cooked up exactly 10 delicious enchiladas that were devoured in a matter of minutes.
Substitute ground venison or antelope burger.
- 1 lb ground Elk
- 1 cup cooked white rice
- 16oz canned refried beans
- 28oz Green chili enchilada sauce (Mild)
- 1 sliced green chili (optional)
- 1/2 cup chopped white onion
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 can Coors or Coors Light
- 1 tablespoon canola oil
- 10 flour tortillas
- 1/4 cup chopped cilantro
- 1/2 cup sliced black olives
- 1/2 cup parmesan cheese
- Preheat oven to 400 degrees.
- Add 1 tablespoon canola oil to non-stick skillet and add ground elk. Cook until browned. Remove from heat.
- Heat refried beans in another pot over low heat. Add cumin, chili powder, garlic powder, oregano, sliced green chilies, onion and beer. Cover and cook on low for 10 minutes.
- The easiest way to build these enchiladas is to add the cooked rice, refried beans and meat in a large bowl and mix everything together. Layout flour tortillas and add a few heaping spoonfuls of the mixture in the center. Roll up and place seam side down in a baking dish. Pour the entire can of green enchilada sauce over the top. Garnish with sliced black olives, cilantro and parmesan cheese.
- Cover loosely with foil and bake in preheated oven for 30-40 minutes. Remove foil and broil for 5 minutes. Garnish with slice black olives and cilantro.