These easy elk enchiladas are super simple to make, but still full of flavor! Made with ground elk meat, with a ground venison option, if preferred, they’re the perfect weeknight wild game dinner option.
Whether you have a freezer full of ground elk meat, or ground venison meat, these easy elk enchiladas are a delicious wild game recipe your family will love! They’re made with simple ground game meat and then combined with ingredients that really bring out those classic enchilada flavors!
Ingredients needed
- 1 pound ground elk meat (or swap in ground venison)
- 16 oz refried beans
- 4 oz. chopped green chiles
- 1/4 cup chopped white onion
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 – 10 oz. cans of red enchilada sauce
- 10 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded quesadilla cheese
How to make elk enchiladas
- Preheat oven to 350 degrees F.
- In a skillet, add the ground elk meat, chopped onion, green chiles, salt, and pepper and cook over medium heat until cooked through.
- Add the refried beans to the skillet and stir to combine. Remove from heat.
- Spray a 9×13 baking dish with cooking spray. Pour one can of enchilada sauce into the bottom of the dish and spread to cover the entire bottom.
- Start to assemble your enchiladas. Lay a large flour tortilla out flat and add about 1/4 cup of the elk meat and bean filling to the center of the tortilla. Keeping the filling in the center, gently spread it from end to end of the tortilla.
- Fold one side of the tortilla over the filling and tuck it under, then continue rolling until it’s completely rolled. Place the rolled enchilada into the baking dish. Continue this process until all of the tortillas are filled and in the baking dish.
- Drizzle the other can of enchilada sauce over the top of the rolled enchiladas. Then top with both types of shredded cheese.
- Bake for 20 minutes or until hot and bubbly.
- Top with your choice of additional toppings – avocado, tomato, sour cream, etc. and serve.
Recipe FAQs and Variations
Can you buy elk meat?
Yes! If you’re not able to have your own freezer stocked full of elk meat from your harvest, you can buy elk meat at the grocery store, or from online retailers like Honest Bison. Most natural grocery chains, like Whole Foods, Sprouts, or Natural Grocers should carry ground elk meat.
Does elk meat taste like venison?
There are so many factors that affect the taste of wild game meat like elk or venison that it’s hard to say. However, elk meat is a bit
Can I use ground venison in this recipe?
Yes! Swap in ground venison in these easy enchiladas, if preferred.
Recommended kitchen resources for this recipe
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Planning your elk hunt this year? Check out these resources to help you plan your DIY Colorado elk hunt and fill your freezer with elk meat!
- 6 Resources for Planning Your First DIY Colorado Public Land Elk Hunt – my top six recommended resources for planning your own elk hunt
- Which Colorado Elk Hunting Season is Right for You? – pros and cons for hunting the different Colorado elk seasons
Easy Elk Enchilada Recipe
Easy Elk Enchiladas
These easy elk enchiladas are super simple to make, but still full of flavor! Made with ground elk meat, with a ground venison option, if preferred, they're the perfect weeknight wild game dinner option.
Ingredients
- 1 pound ground elk meat
- 16 oz refried beans
- 4 oz. chopped green chiles
- 1/4 cup chopped white onion
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 - 10 oz. cans of red enchilada sauce
- 10 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded quesadilla cheese
Instructions
- Preheat oven to 350 degrees F.
- In a skillet, add the ground elk meat, chopped onion, green chiles, salt, and pepper and cook over medium heat until cooked through.
- Add the refried beans to the skillet and stir to combine. Remove from heat.
- Spray a 9x13 baking dish with cooking spray. Pour one can of enchilada sauce into the bottom of the dish and spread to cover the entire bottom.
- Start to assemble your enchiladas. Lay a large flour tortilla out flat and add about 1/4 cup of the elk meat and bean filling to the center of the tortilla. Keeping the filling in the center, gently spread it from end to end of the tortilla.
- Fold one side of the tortilla over the filling and tuck it under, then continue rolling until it's completely rolled. Place the rolled enchilada into the baking dish. Continue this process until all of the tortillas are filled and in the baking dish.
- Drizzle the other can of enchilada sauce over the top of the rolled enchiladas. Then top with both types of shredded cheese.
- Bake for 20 minutes or until hot and bubbly.
- Top with your choice of additional toppings - avocado, tomato, sour cream, etc. and serve.
Notes
- Use ground venison, if preferred
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 1174Total Fat: 55gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 168mgSodium: 2950mgCarbohydrates: 103gFiber: 11gSugar: 12gProtein: 66g
The recipes included on this website are written and produced for informational purposes only. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals.
Primal Pioneer is a food blog and public land hunting resource by Mike and Jennifer Shreckengost. We’re a husband and wife team who combined their two passions – a love of the outdoors and food – into a joint effort with Primal Pioneer! You’ll find resources on planning and executing your own DIY over-the-counter public land big game hunt, along with wild game recipes featuring mostly venison and elk.
Awesome website, love the receipts