Ingredients
2lb ground elk/venison browned
1 packet of taco seasoning
8 oz taco sauce (not salsa)
1/2 cup melted butter
4 cups shredded Mexican or sharp cheddar
8 10″ flour tortillas
1 can enchilada sauce
Instructions
Brown ground meat and add packet of taco seasoning with 3/4 cup water. Set aside.
Mix together taco sauce and melted butter. Set aside.
Grease a 9×13 pan.
To make enchiladas use a large pizza pan. Put a ladle of the taco/butter mixture middle of pan.
Take a tortilla one at a time and lay in taco/butter mixture, turn it over then put large spoonful of meat mixture across tortilla.
Sprinkle with a little cheese. Roll up and place in pan. (This is the messy part!). Repeat until all tortillas are filled and in pan.
Pour Enchilada sauce over all and top with cheese.
Bake uncovered at 325 for 20-30 minutes. Check often to make sure cheese isn’t burning.
Serve with usual toppings (lettuce, cheese, salsa, sour cream, onions, jalapeños) and enjoy!