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Category: Main Course
Elk Enchiladas - TastyPlanner.com
Chef: Darci
What started out as a family favorite “Grandma Rice’s Enchiladas” can no longer be eaten by gluten/corn/soy free girl… so here is my version! Of course the family gets it all in corn tortillas. I just make a space without shells and eat the meat and cheese with the fresh veggies – YUM.
Recipe Source: Darci
Ingredients
2 lbs. Elk Steak
1 Cup chopped onion
Enchilada Sauce:
1 Can Muir Glen Organic Fire Roasted Tomatoes
1 Can (MGO) tomato sauce
1 diced green pepper
1/2 TBSP chile powder
2 Tsp. coriander
2 Tsp. cumin powder
2 Cans Healthy Valley Organic Cream of Mushroom Soup
4oz. Can Diced Green Chilies (heat you desire-I use mild)
1/3 Cup milk
Other:
grated cheese
corn tortillas
shredded lettuce
fresh chopped cilantro
olives
sour cream
Instructions
Put Elk Steak into Crock pot, sprinkle with garlic salt, lemon pepper, chili powder, cumin, and oregano. Top with chopped onion and cook 8 hours on low. (I spray the CP but do not add water)
Shred meat when thoroughly cooked, add more spice to taste and add 1/4-1/2 cup water and let remain in CP while cooking sauce.
Enchilada Sauce:
chop peppers and do a quick saute
Then add the canned tomatoes, sauce, spices, soup, chilies and milk. Bring to a simmer – watch so it doesn’t burn with milk. Simmer 15-20 min. until reach desired thickness. If not thicking like you like add a tsp at a time of xanthum gum.
Assembly:
Warm corn tortillas in microwave between two damp paper towels – about 5 at a time – about 30 sec.
Pour a thin layer of sauce into 9×13 pan. Take warm corn tortillas and put a bit of shredded cheese then a strip of shredded elk, wrap and lay in sauce. Repeat until the pan is full. Try to keep the wraps tight as you add them so they don’t come unrolled. Then add more sauce over the top of shells and sprinkle with more grated cheese.
Makes one 9×13 and one 8×8 (Either share or freeze!)
Bake at 350 until cheese bubbles.
Serve with shredded lettuce, sour cream, tomatoes, olives and cilantro etc.
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