Easy Elk Enchiladas Food

EASY ELK ENCHILADAS

Steps:

• 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.

EASY ENCHILADAS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
• Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
• Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

EASY ENCHILADAS

Steps:

• Heat oven to 350.
• Cook beef until browned.
• Stir 1/2 cup of enchilada sauce and 1 cup of cheese into beef mixture.
• Spread 1/2 cup of the sauce in a 13 x 9 baking dish.
• Spoon about 4 tablespoons of the beef mixture into each tortilla.
• Roll up and place seam side down in baking dish.
• Top with remaining sauce and cheese.
• Bake for about 20 minutes or until the cheese melts.

ELKILADAS -- ELK OR BEEF ENCHILADAS

Steps:

• For the filling, mix together 1 teaspoon of the salt, and the pepper, paprika, oregano, and garlic in a small bowl, and set aside. Heat the bacon fat or oil in a large skillet over medium heat, add onion, and cook, stirring frequently, for about 3 minutes. Add meat, sprinkling with the remaining salt, and continue cooking over medium heat, until about medium doneness (there should be a little pink showing on red meat.
• Sprinkle the spice mixture over the meat, and continue cooking for another 3 minutes. Add the jalapenos, and cook another couple of minutes until the meat is thoroughly done. Check for seasoning, and add a little more salt or pepper if needed. Squeeze 1/2 lime over the top, give it a stir, and set aside.
• For the sauce, if you are using fresh tomatillos, remove the wrappers and simmer in the stock, in a medium saucepan, until they turn from bright to drab green. If you are using canned, drain and add to broth in the saucepan. Heat until warmed through.
• In a separate skillet, saute the onions and garlic in the oil until onions are soft -- about 3-5 minutes. Turn off heat. Remove the tomatillos from the broth (take off the stems if they're still attached) and put into a food processor, along with the chipotle pepper and onion mixture. Puree until almost smooth. Return to the skillet over medium-low heat, and whisk in the broth. After it gets bubbly, simmer for about 10 minutes, adding salt, cilantro, and juice from 1/2 lime in the last 2 minutes of cooking.
• To assemble the enchiladas, dip a tortilla into the sauce for 20-30 seconds, to soften it. Place tortilla on a plate, and put a heaping spoonful of the filling in the middle (meanwhile, put another tortilla in the sauce). Roll the tortilla around the filling, and place, seam side down, into a greased 9x13 baking dish. Repeat with the rest of the tortillas and filling, arranging them in rows in the pan, however you can fit them inches If you have any filling left over, you can sprinkle it over the top of the enchiladas. Pour the rest of the sauce over the whole thing, and then sprinkle with the grated cheese. At this point you can refrigerate them overnight or until you're ready to cook them, or move them directly to the oven.
• Bake in a 350 degree oven for 20 minutes (35 min if chilled) or until throroughly heated through and cheese is bubbly. I like to serve these with a dollop of sour cream on top, alongside a green salad + rice and beans. They also freeze well after cooking, and can be re-heated, loosely covered, in the microwave. A little labor-intensive, but worth the wait. Hope you enjoy them!

EASIEST BEEF ENCHILADAS EVER!

Steps:

• Brown meat and onions in large skillet.
• Add 1 cup enchilada sauce and 1 cup cheese.
• Mix well.
• Put filling along center of each tortilla.
• Roll up and place seam side down in a 9x13 pan.
• Pour remaining sauce over.
• Sprinkle remaining cheese over.
• Bake at 350F degrees for about 30 minutes till cheese is bubbly.

SUPER EASY CHEESY ENCHILADAS

Steps:

• First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important).
• Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square.
• Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated.
• Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas.
• Pour the rest of the sauce on top, spreading it to cover.
• Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly.
• For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.

EASY DELICIOUS ENCHILADA'S

Steps:

• Boil chicken breasts so meat easily shreds, you could also use crock pot, or slow cook in oven. Shred with fork and knife and put in a bowl with 1/2 cup pace picante sauce.
• Preheat oven to 350.
• Combine can of diced jalapenos, yellow onion, and can of diced green peppers. Grate about 3/4 cup queso fresco cheese.
• Pour 1/4 of the can of green enchilada sauce in the bottom of casserole dish.
• Use large flour tortillas - fill with chicken, mixture of jalapenos, onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish, usually 5 or 6. Pour remaining green sauce over tortillas and put remaining cheese on top. Cook 30 minutes. Add sour cream on top and sliced avocado.