I know that there are a million recipes out there for enchiladas, but what I like best about this recipe is that I usually have all of the ingredients in my pantry as well as my refrigerator. I made these wild game enchiladas with ground antelope meat, but you can substitute using any other game that you have. The red enchilada sauce usually yields about 2 cups which is perfect for me since I prefer enchiladas that aren’t drowning in sauce. If you love enchiladas as much as we do, give this recipe a try and let me know what you think. I’m always looking for feedback and other suggestions! ~Enjoy
Ingredients
- 1 1/2 pounds ground game meat (antelope, elk, venison, sheep or bison meat)
- 1 tablespoon canola oil
- 1 onion, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 cup black olives, chopped
- 1 cup shredded cheese, Monterey Jack or Cheddar Cheese
- 8-10 flour tortillas
Mild Red Sauce (yields 2 cups)
- 2 tablespoons Canola or Vegetable Oil
- 4 tablespoons flour
- 2 tablespoons chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon mexican oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cinnamon
- 14oz chicken broth
- 1 cup water
Directions
Heat a sauce pan over medium heat and add oil until warmed. Slowly add flour while stirring until a paste is formed. Add all seasonings and slowly pour in chicken broth and water being sure to whisk the sauce until smooth. Bring the sauce to a low boil and reduce heat. Simmer about 10-15 minutes. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)
Preheat oven to 400 degrees. Heat a cast iron skillet over medium heat and add oil and the chopped onions. Saute onions until softened about 10 minutes. Add ground game meat to skillet and cook until browned. Add all of the seasonings along with the chopped black olives being sure to stir everything together. Remove from heat.
Pour a 1/2 cup of sauce on the bottom of a baking dish. Prep and fill 8-10 flour tortillas with the meat and place seam side down. Pour sauce over the top of the enchiladas and add the shredded cheese. Cover with aluminum foil and bake at 400 degrees until sauce is bubbling and cheese is melted about 25 minutes. Remove foil and continue baking for an additional 5 minutes. Remove from oven and serve warm.
Garnish with chopped green onions, black olives, sliced radish and cilantro.
