Elkiladas Elk or Beef Enchiladas
Turn dinner into a bold, flavor-packed experience with "Elkiladas," a mouthwatering twist on classic enchiladas featuring ground elk or beef. Bursting with savory spices like chili powder and cumin, and enhanced by tender diced green chiles, this recipe creates a hearty, satisfying filling wrapped in soft flour tortillas. Smothered in rich red or green enchilada sauce and topped with gooey melted cheese, these enchiladas bake to perfection in just 25 minutes. With an irresistibly smoky and tangy profile, they are perfect for weeknight dinners or festive gatherings. Garnish with fresh cilantro and a dollop of sour cream to elevate every bite. Whether you're seeking a unique game meat recipe or sticking with beef, these enchiladas are a guaranteed crowd-pleaser that deliver bold Southwestern flavors in every forkful.
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Recipe Information
Ingredients
- 1 pound Ground elk or beef
- 2 tablespoons Oil (vegetable or olive oil)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 4-ounce can Diced green chiles
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 8 Flour tortillas (8-inch)
- 2 cups Enchilada sauce (red or green)
- 2 cups Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the oil over medium heat. Add the chopped onion and cook for 2-3 minutes, until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the ground elk or beef, breaking it into small pieces with a spatula. Cook until browned, about 5-7 minutes.
Drain any excess grease, then stir in the diced green chiles, chili powder, ground cumin, and salt. Cook for 1-2 minutes to allow the flavors to blend.
Remove the skillet from heat and stir in 1/2 cup of shredded cheese, allowing it to melt into the meat mixture.
Spread 1/2 cup of the enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
Spoon about 1/4 cup of the meat mixture onto the center of each tortilla. Roll them tightly and place them seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring all are covered. Sprinkle the remaining shredded cheese on top.
Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
Garnish with chopped cilantro and serve with sour cream, if desired.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.3 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 609 mg | 47% | |
| Iron | 8.7 mg | 49% | |
| Potassium | 745 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
