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Wild Game Enchiladas

Course: Main Course
Cuisine: American, Mexican
Keyword: Antelope, Elk, Wild Game
Author: TetonTrekker
Cost: $15

Equipment

  • Slow Cooker
  • 12" Cast Iron 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
  • 1-2 lbs Jack cheese good quality
  • 1-2 lbs Cheddar cheese good quality
  • 3-5 TBSP Pampered Chef Carnitas Slow Cooker Seasoning (or substitute with more enchilada sauce)
  • Unsalted Butter
  • Olive Oil

Optional ingredients:

  • Onions
  • Jalapenos
  • Olives

Instructions

  • Clean the roast and place in your slow cooker, cover with water and add 1 TBSP of the Pampered Chef Carnitas Slow Cooker Seasoning per each 1/3 cup of water. (or substitute 1 to 1½ cans of enchilada sauce).
  • Set to high and cook for 6 - 8 hours, adding water as needed. Do not let the meat dry out.
  • 1 to 2 hours before assembling the enchaladas, shred the meat. Add a little water if needed.
  • Shred the Cheeses into separate bowls.
  • Make and assembly line with tortillas, meat, & cheese
  • In 12" Cast Iron 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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