I’ve been making this dish for 30 years, it’s a friend and family favorite. I have used moose, elk, and antelope. Substituting beef or pork would work, just make sure to cut away as much of the fat as you can before cooking.
When choosing a sauce, get one with lots of flavor, don’t use a mild sauce, the meat overpowers it and the dish is not as good. Las Palmas Medium Enchilada Sauce has proven to be the best for this recipe. When choosing a cheese be sure to spend a little more and get good quality cheese or they flavor will not be as good, and it will be greasy.
My favorite memory of serving this was from many years ago, when I brought some antelope to a friends house and made a batch. The kids woofed it down like they had not eaten in weeks. When we were near the end of the meal we told the kids what kind of meat they were eating. One of the boys’ eyes got really big and he had a look on his face like we just told him he ate poo. LOL, he was the one who went back and filled his plate with extra servings.
I have been making this so many years I never thought to take a photo, I’m going to have to whip up a dish and return to post the photos. Be sure to subscribe to my blog.
Wild Game Enchiladas
Equipment
- Slow Cooker
- 12" Non Stick Skillet
- Cutting Board
- 9” x 13” Rectangular Baker
Ingredients
- 2 – 3 lbs Any wild game roast
- 2 – 3 Cans red enchilada sauce medium or hot
- 24 Corn Tortillas
- 2 lbs Jack cheese good quality
- 2 lbs Cheddar cheese good quality
- Unsalted Butter
- Olive Oil
Optional ingredients:
- Onions
- Jalapenos
- Olives
Instructions
- Put the roast in a slow cooker, cover with enchilada sauce (about 1 to 1½ cans depending on size of roast) and cook on high 6 – 8 hours, 2 hours before it is done shred the meat.
- Shred the Cheeses into separate bowls.
- Make and assembly line with tortillas, meat, & cheese
- In 12" Non Stick Skillet heat 1 stick butter with 1 – 2 Tbsp oil over medium heat
- Heat tortillas in butter & oil mixture, one at a time, on both sides until soft. Move to cutting board and fill with meat and Jack cheese. Roll and place in Baking pan. Repeat until pan is full. Enchiladas should be packed tight.
- Cover enchiladas with enchilada sauce (1½- 2 cans) be generous or the enchaladas will be dry.
- Top with optional ingredients & cheddar cheese
- Bake at 425º until cheese melts and sauce is bubbling, about 30 – 40 minutes.
Notes
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