• 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