CRUSH Kitchen: Wildgame Enchiladas

Wildgame Enchiladas
 
2# ground elk/vension browned
To browned meat add packet of Taco seasoning with 3/4 cup water.  Set aside
 
Mix:
8 oz Taco Sauce (not salsa)
1/2 cup melted butter
Set aside
 
4 cups Shredded Mexican or Sharp Cheese
8 - 8 or 10" flour tortillas
1 can Enchilada Sauce
 
Grease a 9x13 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!