Serves: 6
Total Calories: 983
Preheat oven to 325°. Brown ground elk in oil in skillet and drain grease. Return meat to skillet and add picante sauce and chiles. Simmer 10 minutes; add beans and 1/4 of cheese cubes and simmer until cheese is melted. Fill each tortilla with 1/4 cup meat mixture; roll and place in baking dish seam-side-down. Bake 25 minutes; top with remaining cheese cubes. Bake 10 - 12 minutes or until cheese is melted. Top with sour cream, tomatoes, and olives.
This Elk Enchiladas recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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