Elk Enchiladas with Spicy Red Sauce: Smoky, Flavor-Packed Wild Game Recipe

Originating in Mexico, enchiladas are one of the most celebrated dishes and have been adapted by cultures around the world. Their versatility makes them perfect for a wide range of ingredients, including elk meat, and they’re so popular they even have their own holiday—National Enchilada Day on May 5th.

An enchilada is simply a corn or flour tortilla rolled around meat, cheese, or vegetables and topped with a mild or spicy sauce, making it a quick and satisfying meal for both hunters and home cooks alike.

For this recipe, I make a homemade red sauce that packs a punch thanks to chopped chipotle peppers in adobo sauce, combining smoky flavor with peppery heat. The filling is a simple mixture of onions, red bell pepper, and ground elk seasoned with aromatic spices. Roll the tortillas around the filling, cover with the sauce, top with cheese, black olives, and cilantro, and bake until bubbly and golden.

These elk enchiladas are perfect for family meals and will have you celebrating this Mexican-inspired dish long after National Enchilada Day.

Try These Elk Enchiladas with Ground Venison or Antelope

This elk enchilada recipe is incredibly versatile and works with ground venison or antelope. Each type of lean wild game brings its own unique flavor while absorbing the smoky, spicy red sauce perfectly. Whether you’re cooking for a family dinner, a group of hunters, or just looking to enjoy a hearty, protein-packed meal at home, this recipe highlights the natural richness of wild game while keeping preparation simple and flavorful.

Heat a sauce pan over medium heat and add the oil. Whisk in the flour, seasonings, chipotle pepper and adobo sauce creating a paste like base. Carefully pour in broth whisking the sauce until smooth. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)

Preheat oven to 400 degrees F.

Heat a skillet over medium heat and add oil, onions, and bell pepper. Cook for about 5 minutes until softened. Add the ground game meat and cook until browned. Stir in the seasonings and remove from heat.

Pour ½ cup of the sauce into the bottom of a 9×13-inch baking dish. Fill the flour tortillas with the meat mixture and a little cheese, then roll to enclose. Place seam-side down in the dish. Spread any remaining meat over the top of the filled tortillas. Pour the remaining red sauce over the enchiladas and top with shredded cheese, sliced black olives, and cilantro.

Bake uncovered for 40-45 minutes until the cheese is melted and the sauce is bubbly. Garnish with chopped green onions and serve immediately.

More Elk & Wild Game Recipes to Try

If you love these elk enchiladas, be sure to explore more of my elk and wild game recipes. From hearty ground elk dinners and savory venison enchilada meatballs to creative dishes using antelope or waterfowl, there are plenty of ways to enjoy flavorful wild game. Browse my full collection for inspiration, tips, and simple, family-friendly recipes that celebrate every harvest.

Elk Enchiladas with Spicy Red Sauce

Delicious elk enchiladas baked with smoky chipotle red sauce, cheese, and fresh toppings—perfect for family meals or celebrating wild game flavors.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6

Ingredients

• 1 lb ground elk
• 2 tbsp olive oil
• 1 medium white onion, finely chopped
• 1 medium red bell pepper, finely chopped
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 2 cups Colby Jack cheese, shredded
• 8 flour tortillas
• 2 tbsp fresh cilantro, chopped
• 1/2 cup black olives, sliced
• green onions, chopped for topping

Red Enchilada Sauce (yields 2 cups)

• 2 tbsp vegetable oil
• 3 tbsp flour
• 1 chipotle pepper in adobo sauce, chopped
• 1 tbsp adobo sauce
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp Mexican oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 2 cups vegetable broth

Instructions

• Heat a sauce pan over medium heat and add the oil. Whisk in the flour, seasonings, chipotle pepper and adobo sauce creating a paste like base. Carefully pour in broth whisking the sauce until smooth. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)
• Preheat oven to 400 degrees F.
• Heat a skillet over medium heat and add oil, onions, and bell pepper. Cook for about 5 minutes until softened. Add the ground game meat and cook until browned. Stir in the seasonings and remove from heat.
• Pour ½ cup of the sauce into the bottom of a 9×13-inch baking dish. Fill the flour tortillas with the meat mixture and a little cheese, then roll to enclose. Place seam-side down in the dish. Spread any remaining meat over the top of the filled tortillas. Pour the remaining red sauce over the enchiladas and top with shredded cheese, sliced black olives, and cilantro.
• Bake uncovered for 40-45 minutes until the cheese is melted and the sauce is bubbly. Garnish with chopped green onions and serve immediately.

Video

Notes

• Works well with elk, venison, or antelope.
• Swap cheeses for Monterey Jack, Pepper Jack, or cheddar.
• Make the sauce a day ahead to save time.
• Add extra chipotle or cayenne for more heat.
• Serve with sliced avocado, sour cream, or a side of rice for a complete meal.
• Leftovers reheat well and make great enchilada-style tacos.

Tried this recipe?Let us know how it was!

Bring Wild Game to Your Table

Looking for more ways to turn ground wild game into unforgettable meals? My Wild Game Cuisine Cookbook is packed with easy, flavorful recipes featuring elk, venison, antelope, and more. From weeknight dinners to special occasions, these recipes are designed to help you make the most of every harvest—one delicious story at a time.