Wild Game Red Chile Enchiladas

Sherry Blizzard


I have a lot of wild game in our freezer and prefer this over meat purchased at the store. Moose can be substituted easily for beef. Caribou, on the other hand, has a reputation for being "gamey-tasting" but makes a good summer sausage. My New Mexico roots and ties with chile prompted me to make enchiladas with caribou and am I ever glad I did. I won't lie. It takes some prep time if you are making the red chile sauce from scratch. The meat is best cooked the day before-let the seasonings marry and meld into the meat. Enchiladas are not made with flour tortillas! That is a burrito folks!


☆☆☆☆☆ 0 votes

1 Hr
45 Min


  • 1 lb
    ground meat (caribou, moose, beef or turkey)
  • 1/2 medium
    onion, diced
  • 1 Tbsp
    garlic powder
  • 2 tsp
    cumin, ground
  • 1 Tbsp
    dry jalapeno (or finely dice 1 large jalapeno-remove seeds and veins)
  • 1 Tbsp
    green chile powder or red if you don't have green
  • 3 Tbsp
    crisco or oil
  • 1/4 c
  • 1 tsp
    salt and pepper
  • 2 tsp
    mexican oregano
  • 1 large
    bag or tub of frozen red chile
  • 3-4 c
  • 2
    dozen corn tortillas
  • 6 c
    colby-jack cheese

How to Make Wild Game Red Chile Enchiladas


  1. Heat a few tablespoons of oil in a skillet, add onion and meat. Brown. Add the garlic powder, cumin, jalapeno green/red chile powder, and season with salt and pepper. Cook through and set aside to cool. Wrap and put in the fridge until ready to use.
  2. To a deep dish skillet add 3 TBSP oil or crisco. Add 1/4 cup flour and adjust as needed to make a roux. Let it brown just a little.
  3. Add frozen red chile (or powder if you don't have frozen), water, salt and pepper and Mexican oregano. Turn the heat down and let this simmer for 20 minutes. Keep adding a little water...this should not be thick or too thin.
  4. In a small non-stick skillet, heat about 3/4 cup canola oil. When hot, dip corn tortillas in oil and remove to paper towels to drain.
  5. Place scant amount of cheese and caribou on softened tortillas and roll up.
  6. Place enchiladas in a pan that has been covered on the bottom with enchilada sauce. Repeat until the pan is full.
  7. Top the enchiladas with a layer of cheese and the remainder of the red chile enchilada sauce.
  8. Bake in a preheated oven at 350 for 40-45 minutes or until bubbly. Serve this with a dollop of sour cream and thin shreds of iceberg lettuce along with the Mexican Rice posted by Emma Machaca.

Printable Recipe Card

About Wild Game Red Chile Enchiladas

Course/Dish: Other Main Dishes
Main Ingredient: Wild Game
Regional Style: Mexican

Show 2 Comments & Reviews

Comfort Food Recipes For Tonight’s Dinner

Comfort Food Recipes For Tonight’s Dinner

With the weather being all over the place these days, comfort food has been what I’ve craved. What’s considered comfort food? Everyone may have a different opinion but it can be a variety of different things. It can be something that reminds you of your childhood, maybe a meal based on the region you live/grew […]

Homemade Frosting Recipes To Up Your Cake Game

Homemade Frosting Recipes To Up Your Cake Game

Want to know how to turn a boxed cake into something super special? Make a batch of homemade buttercream frosting! Creamy and buttery, use it to frost a cake and make pretty rosettes with a piping bag. It turns an ordinary cake into bakery quality. No one will guess how easy it was to make. […]

8 Soup Recipes Made in a Slow Cooker

8 Soup Recipes Made in a Slow Cooker

When the weather is cooler, soup is a delicious addition to your weekly menu. Comforting and easy to make, on a cold night, these recipes will warm you up and are hearty. Serve with crusty bread and salad for dinner. Leftovers are an easy lunch. What’s the best part about these eight soup recipes? They […]