Green Chili Smothered Burritos

Serves 8

2 lbs elk meat, trimmed of fat and cubed into small pieces
1 cup flour
6 Tbsp oil
2 medium onions, diced
1 7oz. can diced green chilies
1 3oz. cans diced jalapeno peppers
2 cups milk
1 tsp salt
1 tsp cumin
½ tsp black pepper
½ tsp garlic salt
¼ tsp oregano
1 lb cheddar cheese, grated
1lb Monterey Jack cheese, grated
24 6 inch tortillas, at room temperature

  1. Coat meat in ½ cup of the flour and brown in large skillet with ¼ cup oil over medium high heat.
  2. Reduce heat and add onions, half of the green chilies and the jalapeno peppers.
  3. Simmer for at minutes and drain off any excess fat.
  4. In a separate large skillet add 3 tablespoons of oil and heat over medium high heat.
  5. Add ½ cup flour and stir a few minutes until the flour is cooked.
  6. Add milk slowly, stirring constantly with a whisk, as mixture thickens add remaining green chilies, salt, cumin, pepper, garlic salt and oregano.
  7. Heat thoroughly
  8. Add 1/3 of the meat mixture to the milk mixture that you just made and cook to the consistency of gravy on medium heat. Remove from heat when done.
  9. Take your room temperature tortillas and spoon 2 tablespoons of the meat mixture and 1 tablespoon each of the cheddar and jack cheese into the tortilla.
  10. Roll up and place seam side down in a large rectangular pan at least 2” deep, you may need 2 pans.
  11. Prepare remaining tortillas in the same manner and arrange in a single layer in baking pans.
  12. Cover  all the burritos with the gravy mixture and top with the rest of the cheese

Bake 20 minutes @ 350°, uncovered.

Helpful tidbits: I have used ground meat for the burritos but I prefer the diced meat, the little extra time is worth it. I usually get 2 pans out of this recipe, freezing the second pan for later use.

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