Deadly Delicious Cowboy Elk Enchiladas

In this episode of Deadly & Delicious, we’re making Tex-Mex elk enchiladas. Simple, family-friendly, and loaded with real ingredients.

Using ground elk, a homemade roux, and fresh tortillas, this recipe balances flavor, nutrition, and comfort food. We made a milder version for the kids and a spicier version for the adults, with plenty of cheese, green chilies, and jalapeños.

Follow along for the full step-by-step and feel free to customize the spice level to fit your family.

Deadly Delicious Cowboy Elk Enchiladas

Ingredients:
Ground elk (or beef)
1 large yellow onion, diced
2–3 tablespoons rendered tallow (or butter/olive oil)
2 tablespoons flour (for roux)
2 tablespoons butter
2 cups chicken broth
6 oz tomato paste
Sea salt (to taste)
Onion powder (1–2 tsp)
Garlic powder (1–2 tsp)
Cumin (1–2 tsp)
Chili powder (1–2 tsp or to taste)
Diced green chilies (optional)
Diced tomatoes (optional)
Shredded cheese (mozzarella, cheddar, Colby Jack, your call)
Corn tortillas
Jalapeños (optional for the grown ups)
Olive oil for pan frying tortillas
Lime, sour cream, avocado for toppings

Instructions:
1.Brown onions in tallow and butter until translucent.
2. Add ground elk, season lightly, and cook through.
3. In separate pan, start roux: melt butter and tallow, whisk in flour, stir constantly.
4. Slowly add chicken broth while whisking, then add tomato paste, sea salt, and spices. Simmer 15 min.
5. Lightly fry tortillas in olive oil, do not crisp fully.
6. Mix elk, cheese, diced tomatoes, and chilies for filling (more spice for adults, simple mix for kids).
7. Roll tortillas with filling, place in baking dishes.
8. Pour enchilada sauce over the top, add more cheese.
9. Bake at 375°F for 20 minutes, until cheese melts and browns slightly.
10. Top with lime, jalapeños, sour cream, avocado, and your favorite hot sauce.


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