Moose Meat Enchiladas are a great way to use some of that meat you have in the freezer!
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If you or your husband hunt big wild game, you know that you always need a good recipe to use that meat up! This is our second rodeo of having Moose in our freezer and I’m excited to share the recipes I’ve made with you.
For us, knowing where our meat comes from is important.
Having the opportunity to fill the freezer is a blessing. It was my husband that was able to go up to Alaska and get this done. Him coming back with all this meat was such a bonus! Now for recipes, Moose Meat Enchiladas here we come!
Nowadays, there is so much that goes into meat processing, we prefer if we can either hunt. However, we also utilize ranches around us to buy large portions of meat when we can. It’s the reason I started making sourdough bread, less processing is important! This makes a large portion, I use a 9×13 pan to make them in.
Making Moose Meat Enchiladas
Making these Enchiladas is easy but they do take a little time. I like to make these on a cold day so the oven warms up the house. You are going to start by making the filling. Saute your onions and get them nice and translucent. Then you are going to brown your meat and add your seasonings. Add in your enchilada sauce and let that marinate. After that it’s as simple as wrapping them up in tortillas and putting them in the oven to finish. I like to serve these with Mexican rice and guacamole.
These can also be made just as easily with beef. Any meal that feeds the family is good with me! You can freeze these for up to a month to have as an even quicker meal to pop in the oven on a busy night.
Moose Meat Enchiladas
Equipment
- 1 Food Chopper (Optional)
Ingredients
- 2 Lbs Ground Moose Meat
- 1 Large Onion
- 2 Tbsp Avocado Oil
- 1 Tsp Sea Salt (Or to taste)
- 1 Tbsp Smoked Paprika
- 1 Tsp Crushed Black Pepper
- 28 Oz Red Enchiladas Sauce (1 Large Can)
- 2 Tsp Onion Powder
- 2 Tsp Garlic Powder
- 3 Cups Shredded Pepper Jack Cheese. (Can sub for any cheese you like.)
- 8 Whole Flour Tortillas
Instructions
- Slice your onion into whole thin slices, then use your food chopper (smallest setting) to get them diced into small even pieces.
- Place your oil into your dutch oven and heat on medium low. Once hot add in your onions.
- Sauteé until fragrant about 5 minutes.
- Add in your ground moose meat and use your meat masher to break it up. Add in your salt, pepper and spices.
- Cook until browned and drain. Add back into dutch oven.
- Preheat oven to 350℉.
- Add a quarter of the enchiladas sauce in with the meat and mix on medium-low heat.
- Once it has mostly absorbed add a little more than a quarter more. Add in 2 cups of your cheese and mix until combined. Continue to let simmer for 5-10 minutes.
- Take your 9 x 13 and pour a little of the enchiladas sauce on the bottom to let it coat it. This will help it stop sticking.
- Take a tortilla and place in the pan, add in a ½ cup to ¾ cup of the mixture. Roll up and until the seam is on the bottom of the pan. Repeat until you have a full 9 x 13.
- (I say it takes 6-8 because it really depends on how much you fill these and everyone can do it a little different.)
- Pour the rest of the enchilada sauce on top. Cover with foil and put in the oven for 15 minutes.
- After 15 minutes, take the remaining cup of cheese and spread over the top. Cover with foil and place in the oven for 10-15 more minutes.
- When I put it back in the oven I always watch it pretty carefully.
- Take out slice and enjoy!
