My all-time favorite wild game tomatillo salsa verde enchilada recipe.
These enchiladas are so easy to make and extremely customizable with any ground wild game filling you have in the freezer. Plus when you pair your prized meat with this homemade sweet-n-tart salsa recipe, you know you’re going to enjoy a WINNING dinnertime meal.
I used our ground desert sheep from 2019 for these photos. Absolutely award winning delicious. I only wish I would have made more.
Ingredients
Tomatillo Salsa Verde
- 4 lbs tomatillos, husk removed and washed
- 2 yellow onions, chopped
- 5 cloves garlic, chopped
- 4-5 jalapeno peppers, deseeded and chopped
- 1 cup fresh cilantro
- 1 lime, juiced
- kosher salt, to taste
Wild Game Enchiladas
- 1 1/2 lbs ground elk, venison, pronghorn or sheep
- 1 tbsp olive oil
- 1 white onion, chopped
- 1 clove garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp Mexican oregano
- 1 tsp kosher salt
- 2 1/2 cups white shredded cheese, mild cheddar or mozzarella
- 1 cup whole black olives
- 1/4 cup fresh cilantro, chopped
- 8 10" flour tortillas
- 3 cups tomatillo salsa verde
Instructions
Tomatillo Salsa Verde
- Pre-heat the oven or outdoor grill to 500 degrees. Line a baking sheet with parchment paper and add the tomatillos, chopped onion and jalapeno peppers. Roast the vegetables on the top rack for 20-25minutes. Remove when done and let cool.
- Add the roasted tomatillos, onions and peppers into a blender or food processor and blend until semi-smooth. Add the cilantro and juice from 1 lime and continue to blend until your preferred consistency. Season with salt to taste.
- You can store the salsa verde in an air tight container and keep in the refrigerator for up to 1 week or freeze for future meals.
Wild Game Enchiladas
- Preheat oven to 375 degrees.
- Heat a skillet over medium heat and add olive oil. When the oil is warmed add the onions and garlic. Cook until softened about 5 minutes. Add the ground game to the skillet and continue cooking until browned. Season the meat with cumin, coriander, Mexican oregano and salt. Remove from heat when done.
- To assemble the enchiladas, lay out a tortilla and add a generous amount of the ground game down the middle then sprinkle with cheese and spoon a layer of tomatillo salsa verde over the top. Roll up the tortilla and place in a 9x13 inch baking dish. Assemble the remaining enchiladas.
- Spread the remaining salsa verde over the top of the enchiladas followed by the remaining shredded cheese. Garnish the top with whole black olives and cilantro.
- Bake uncovered for 30 minutes until bubbling hot. Remove from the oven and serve immediately with your favorite condiments.
Tried this recipe?Let us know how it was!