Ingredients: |
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
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Directions: |
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. |
This recipe for Wild Game Enchiladas with Red Sauce is from