EASY ELK ENCHILADAS
These easy elk enchiladas are super simple to make, but still full of flavor! Made with ground elk meat, with a ground venison option, if preferred, they're the perfect weeknight wild game dinner option.
Provided by Mike Shreckengost
Categories Elk
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1174 calories, Carbohydrate 103 grams carbohydrates, Cholesterol 168 milligrams cholesterol, Fat 55 grams fat, Fiber 11 grams fiber, Protein 66 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 2950 grams sodium, Sugar 12 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
BEEF ENCHILADAS
Recipe video above. Moreishly delish! These beef enchiladas are made extra tasty with a juicy filling made with beef, refried beans and a homemade Enchilada spice mix. The refried beans are excellent here - fills it out, makes the Filling juicy and adds flavour!
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 45m
Number Of Ingredients 17
Steps:
- Mix together Spice Mix ingredients. Set aside.
Nutrition Facts : ServingSize 608 g, Calories 649 kcal, Carbohydrate 55.3 g, Protein 45.6 g, Fat 28.6 g, SaturatedFat 10.3 g, Cholesterol 116 mg, Sodium 1237 mg, Fiber 13.4 g, Sugar 5.7 g
BEST BEEF ENCHILADAS
These enchiladas are absolutely amazing! Truly a recipe your family will love.
Provided by country_cooker
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir ground beef with onion in a skillet over medium heat until meat is crumbly and no longer pink, about 10 minutes. Drain grease. Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into the ground beef until cheese has melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a simmer, reduce heat to low, and simmer until meat sauce is slightly thickened, about 5 minutes.
- Lay a tortilla onto a work surface and spoon about 1/4 cup of meat sauce down the center of the tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll the tortilla up, enclosing the filling, and lay seam-side down into a 9x13-inch baking dish. Repeat with remaining tortillas. Spoon any remaining meat sauce over the enchiladas and scatter any remaining black beans and black olives over the top. Sprinkle tortillas with 1/4 cup Cheddar cheese.
- Bake in the preheated oven until cheese topping is melted and enchiladas and sauce are bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 583.2 calories, Carbohydrate 46.1 g, Cholesterol 93.7 mg, Fat 29.2 g, Fiber 7.1 g, Protein 33 g, SaturatedFat 12.2 g, Sodium 1216.3 mg, Sugar 1.2 g
ELKILADAS -- ELK OR BEEF ENCHILADAS
I am fortunate to get a supply of ground elk meat every winter from my father in-law, who is an avid hunter, and so thought I'd share a favorite recipe. You can substitute beef, pork, venison, chicken, or any other ground meat -- but the richness of the elk seems to go well with the smoky spiciness of the seasonings. Elk is very lean, full of protein, and organic...it's also yummy. :-) The sauce is a tangy, verde (green) style sauce, but feel free to use bottled or canned sauce, either green or red, if you want to cut down on the prep time.
Provided by JaneLi
Categories Elk
Time 1h5m
Yield 15-18 enchiladas, 6 serving(s)
Number Of Ingredients 20
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!
Nutrition Facts : Calories 372.3, Fat 13.2, SaturatedFat 5, Cholesterol 58.3, Sodium 1263.8, Carbohydrate 40.2, Fiber 7.7, Sugar 8, Protein 25.7
BEEF ENCHILADAS
Steps:
- For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
- For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
- For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
- Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
- Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.
BEEF ENCHILADAS
I know you're thinking, "Yeah, it's low-cal because I only get one measly enchilada." Not true. Okay, partially true, you only get one enchilada per serving, but they're really big. By making larger enchiladas, you can pack them with all the good stuff and still save a couple hundred calories from skipping the extra tortillas.
Yield serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Lightly spray an 8-inch baking pan with cooking spray.
- Peel the onion and chop into 1/4- to 1/2-inch pieces. Place the onion and ground beef in a large sauté pan and cook over medium-high heat for 10 minutes, or until completely browned. Drain off any grease and add the Mexican seasoning, 1 cup of the salsa, and the green chiles with the juice. Drain the liquid from the beans and stir into the mixture. Cook for 7 to 10 minutes, until the liquid is absorbed. Spoon one quarter of the meat mixture into the center of each tortilla and roll them up. Place the enchiladas seam side down in the pan, cover with the remaining 1 cup of salsa, and top with the cheese. Bake for 15 minutes, or until the cheese is melted. Serve immediately.
- Mexican food has a reputation for being high in fat. Perhaps that's true of the food you buy in restaurants, but with just a few minor adjustments you easily can change your favorite dishes into low-fat meals. Using low-fat cheese, sour cream, and tortillas, fat-free refried or black beans, and lean meats, you can make a healthier version of just about any Mexican dish and you won't even notice the difference.
EASIEST BEEF ENCHILADAS EVER!
Make and share this Easiest Beef Enchiladas Ever! recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 40m
Yield 8 enchiladas, 4 serving(s)
Number Of Ingredients 5
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.
EASY BEEF ENCHILADAS
With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
- Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 0 g, TransFat 2 g
BEEF ENCHILADAS RECIPE BY TASTY
Enchiladas, anyone? Seasoned ground beef and black beans are rolled in tortillas, then baked with enchilada sauce and shredded Mexican cheese for a melty, saucy meal that's bound to become a weeknight favorite.
Provided by Tasty
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
- Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder and cook, stirring constantly, until aromatic, about 30 seconds.
- Add the ground beef and cook, breaking up with a wooden spoon, until the beef is browned and cooked through, about 5 minutes. Add the salt and black beans and continue cooking until warmed through, about 3 minutes. Remove the pan from the heat.
- Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
- Scoop ½ cup of the beef mixture onto the lower half of a tortilla, then roll up. Place the rolled tortilla seam side-down in the baking dish. Repeat with the remaining beef and tortillas, arranging in a row.
- Top with the remaining cup of enchilada sauce. Sprinkle the shredded Mexican cheese on top.
- Bake until the cheese has melted, about 10 minutes.
- Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 984 calories, Carbohydrate 79 grams, Fat 46 grams, Fiber 11 grams, Protein 58 grams, Sugar 11 grams
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