Wild Game Enchiladas with Red Sauce

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

1. 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.)

2. 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.

3. 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.

4. Garnish with chopped green onions, black olives, sliced radish and cilantro.

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This Recipe Is Published Here

bon appetit