Tequila Elk Enchiladas

Elk and cheese-filled flour tortillas baked under a green sauce infused with tequila. Adjust the amount of tequila to suit your taste. Enjoy! (Substitute ground venison or antelope)


  • 1.5-2 lbs ground Elk or Venison
  • 1 tablespoon cumin
  • 1 teaspoon chipotle pepper
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 8-10 flour tortillas
  • 1 cup sour cream
  • 1 cup shredded 4 cheese mexican blend
  • ½ cup Tequila
  • 28oz + 14oz Green chili enchilada sauce (Mild)
  • Green onions and cilantro


  1. Preheat oven to 400 degrees F
  2. Add ground meat to cast iron skillet. Add cumin, garlic powder, chipotle pepper and salt and pepper while cooking. Cook thoroughly and remove from heat.
  3. Add sour cream and 3/4 cup cheese to meat and mix together.
  4. In a separate bowl, add tequila to enchilada sauce. Add 1 cup of sauce to bottom of baking dish.
  5. Place meat filling into flour tortillas, roll up and place seam side down in a baking dish. I use a 9×13 inch glass pan. Pour remaining sauce over all enchiladas until they are covered completely. Add shredded cheese to the top of enchiladas.
  6. Cover loosely with foil and bake in preheated oven for 30-40 minutes. Remove foil and broil for 5 minutes. Garnish with chopped green onions and cilantro.

Tequila Elk Green Chili Enchiladas