Elk Enchiladas with Homemade Red Enchilada Sauce: A Wild Twist on a Classic

Difficulty Level: Basic  
Cook Time: About 1 hour

If you’re an outdoor enthusiast or just love indulging in wild game, elk enchiladas are the perfect way to savor the deep, rich flavors of elk meat combined with the zest of Mexican cuisine. This hearty dish brings together ground elk, warm tortillas, melted cheese, and a tangy homemade red enchilada sauce for an unforgettable meal. Whether you’ve harvested your own elk or bought some from a local butcher, these elk enchiladas will quickly become a favorite.

Ingredients:

For the Elk Enchiladas:

- 1 lb ground elk meat (or elk steak, finely chopped)
- 8-10 corn tortillas
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro for garnish
- Sour cream and sliced avocado for serving (optional)

For the Homemade Red Enchilada Sauce:

- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp dried oregano
- 2 cups chicken broth (or vegetable broth)
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 tsp apple cider vinegar (optional, for extra tang)
- 1 tbsp tomato paste (optional, for richness)

Instructions:

1. Prepare the Homemade Red Enchilada Sauce

This homemade sauce adds a deep, savory flavor to your enchiladas that store-bought versions can’t match.

a. Heat the oil: In a small saucepan, heat the olive oil over medium heat.
   
b. Make the roux: Add the flour to the oil and whisk constantly for about 1 minute, until the flour is lightly golden and bubbly. This will help thicken your sauce.

c. Add spices: Whisk in the chili powder, cumin, garlic powder, onion powder, paprika, and oregano. Stir the spices into the roux for about 30 seconds to bring out their flavors.

d. Add broth: Gradually pour in the chicken broth while whisking to avoid lumps. Continue whisking until smooth.

e. Simmer: Bring the sauce to a simmer and reduce the heat to low. Let it cook for about 8-10 minutes, stirring occasionally, until it thickens.

f. Season: Stir in salt, pepper, apple cider vinegar, and tomato paste for added flavor. Adjust seasoning as needed.

g. Cool: Remove the sauce from the heat and set it aside to cool slightly.

2. Cook the Elk Filling

a. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

b. Add the diced onion and sauté until translucent, about 3-4 minutes.

c. Add the minced garlic and cook for another minute.

d. Next, add the ground elk to the skillet, breaking it apart with a spatula.

e. Season with cumin, chili powder, smoked paprika, salt, and pepper.

f. Cook until the elk is browned and fully cooked, which should take about 7-8 minutes.

g. Stir in the diced green chiles, then remove the skillet from heat.

3. Warm the Tortillas

a. To make rolling the enchiladas easier, lightly fry each tortilla in a small skillet with a tablespoon of olive oil for 10-15 seconds on each side. This will soften them and prevent them from cracking when rolled.

4. Assemble the Enchiladas

a. Preheat your oven to 350°F (175°C).

b. Pour a thin layer of your **homemade red enchilada sauce** into the bottom of a 9x13-inch baking dish.

c. Take a warmed tortilla, spoon some of the elk mixture inside, and sprinkle with a bit of shredded cheese.

d. Roll the tortilla up and place it seam-side down in the dish.

e. Repeat this process with the remaining tortillas and filling.

5. Add the Sauce and Cheese

a. Once your enchiladas are all in the dish, pour the remaining **homemade red enchilada sauce** over the top and make sure every tortilla is well-coated.

b. Sprinkle the rest of the shredded cheese on top for a melty, cheesy finish.

6. Bake

a. Cover the dish with aluminum foil and bake for 20 minutes.

b. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.

7. Garnish and Serve

a. Once baked, let the enchiladas rest for a few minutes before serving.

b.Garnish with freshly chopped cilantro and serve with sour cream and sliced avocado for extra flavor.

Tips for Perfect Elk Enchiladas:

- Meat Substitutes: If you don’t have elk, you can easily substitute venison, turkey, moose, or bison.
- Spice it up: Add diced jalapeños or a dash of hot sauce for an extra kick.
- Corn vs. flour tortillas: While corn tortillas are traditional for enchiladas, feel free to use flour tortillas for a softer texture.

Conclusion:

Elk enchiladas with homemade red enchilada sauce are a delightful fusion of wild game and Mexican comfort food. The homemade sauce elevates this dish, giving it a fresh and vibrant flavor that pairs beautifully with the lean and flavorful elk meat. Whether you’re a hunter or just love trying new ingredients, this recipe is bound to become a staple in your wild game cooking repertoire.

Enjoy this wild twist on a classic meal, and don’t forget to share it with friends and family who appreciate the adventure of wild game cooking!