Elk enchiladas in mushroom gravy and sour cream

Elk Enchiladas
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Sometimes the simplest of ingredients can make for one fantastic and flavorful meal. Try these baked elk burger enchiladas smothered in mushroom soup and sour cream. It had to be one of the quickest to disappear out of all my enchilada recipes.

And to think that all I wanted was beef stroganoff and some enchiladas… so why not put one together with the other. Tasted amazing!


  • 1.5 lbs ground elk or venison burger
  • 1/2 white onion chopped
  • 1 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon chipotle chili powder
  • salt and pepper to taste
  • 1 – 10 3/4 oz can cream of mushroom soup
  • 8 ounces sour cream
  • 1/2 cup milk
  • 8 corn tortillas (white or yellow)
  • 2 cups shredded sharp Cheddar cheese
  • 8oz can chopped black olives


1) Cook elk burger and onion in heavy skillet until browned. Stir garlic powder, cumin, salt, pepper and chipotle chili pepper. Remove from heat and set aside.

2) Combine soup and milk in a small saucepan. Cook over medium heat, stirring until slow soup becomes bubbly. Remove from heat and stir in sour cream. Set aside.

3) In medium skillet heat oil and fry tortillas for about 5 seconds on each side. Remove from oil and drain on paper towels. Do not overcook.

4) Preheat oven to 350 degrees. Place a few tablespoons of elk mixture in the center of each tortilla. Add some cheese and roll up – placing seam side down in a 12x8x2 inch baking dish.

5) Pour sour cream and mushroom sauce over tortillas. Bake for 25 minutes. Sprinkle remaining cheese on top and add chopped black olives. Continue to bake until all cheese is melted. Approximately 5-7 minutes.
Remove from oven and enjoy!


  • Reply October 22, 2011


    Julie – thanks for the comments. It’s hard to be on all of the websites that are out there and still get my work done. HAHAHA. I’m so happy for you and your husband being able to bring home some elk meat. One of my all time favorites. I stopped buying meat at the store and swore to eat everything we had left in the freezer. And sure enough – been saving some money!

    Tell your husband I’m happy to share his link on my site and tell others about what a great website he has! Knowing who your paying before you go is a very important thing especially since getting a guide is never really cheap.

    Be sure to share your recipes with me too… I’m always looking for new stuff. Thanks again look forward to talking more with ya!

  • Reply October 22, 2011


    Hello! I am actually friends with you on The Tasty Kitchen!! Have not been on there for awhile…my Husband just brought home a lot of Elk from a hunt and I wanted to look you up for recipes:-) We really enjoy them. I am going to try this one next as it looks so good.

    My Husband started a website, above, you may want to check out! It is a rating system based on Hunters reviews on the outfitters – “know before you go”! It’s great because so many people spend their hard earned money on hunts and the outfitters are not what they said they were!! Anyway, maybe you could check it out and pass it along to all of the hunters in your life:-) Please keep these wonderful recipes coming!!!


  • Reply April 17, 2011


    I only wished that the photos were better when showcasing this recipe. It was absolutely tastier than these pics give it credit. Tonight I’m making Ground Elk Chile Verde Bake. It’s gonna be great!

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