Elkiladas -- Elk or Beef Enchiladas

Elkiladas are a tasty and unique twist on a classic enchilada recipe.

The use of elk meat adds a gamey and interesting flavor to the dish.

Elk meat can be difficult to find in some areas and may not be accessible to all home cooks.

It can also be more expensive than beef or pork.

Elk meat is a great source of lean protein and is lower in fat than beef or pork.
It is also rich in iron and other essential vitamins and minerals.

	1 1/2 teaspoons salt
	1 teaspoon fresh ground pepper
	1 teaspoon dried oregano
	1 tablespoon smoked paprika
	1 medium onion , chopped
	2 garlic cloves , minced
	1 teaspoon bacon fat
	1 lb ground elk ( or beef , or pork , or turkey , or chicken )
	1/4 cup canned jalapeno pepper , chopped
	1/2 lime
	1 medium onion , chopped
	1 garlic clove , minced
	28 ounces fresh tomatillos ( or 26 oz can )
	2 cups chicken broth
	1 chipotle pepper ( canned , stem removed )
	1/2 teaspoon salt
	2 tablespoons chopped fresh cilantro ( or 2 teaspoons dried )
	1/2 lime
	18 small corn tortillas
	1/2 cup shredded monterey jack cheese

1.	Preheat oven to 375°F (190°C).
2.	In a large skillet, sauté onions and garlic in bacon fat until softened.
3.	Add ground elk and cook until browned.
4.	Stir in jalapenos, lime juice, salt, pepper, oregano, and smoked paprika.
5.	In another skillet, sauté onions and garlic in bacon fat until softened.
6.	Add tomatillos, chicken broth, and chipotle pepper.
7.	Bring mixture to a boil, then reduce heat and simmer for 15-20 minutes.
8.	Turn off heat and stir in cilantro and lime juice.
9.	Grease a large baking dish and set aside.
10.	Heat tortillas according to package instructions.
11.	Spoon 2-3 tablespoons of meat mixture onto each tortilla.
12.	Roll and place seam side down in the prepared baking dish.
13.	Pour sauce evenly over the enchiladas.
14.	Sprinkle cheese on top.
15.	Cover with foil and bake for 20-25 minutes, or until hot and bubbly.

Elkiladas — Elk or Beef Enchiladas