Northwest Enchiladas

Source: Mark Strahm

• 2 pounds ground elk meat
• 1 medium onion, chopped
• 2 cans (15 oz each) tomato sauce
• ¼ to ½ pound cheddar cheese, shredded
• 1 Tablespoon chili powder
• Salt & pepper to taste
• 12 tortilla shells
• Oil 

Brown meat and onion in small amount of oil. Season to taste with salt and pepper. In bowl combine tomato sauce and chili powder. In a small skillet heat taco shells in oil individually and drain on paper towels. After heating 2 or 3 shells, start fill drained shells with ground meat, 2 Tablespoons tomato mixture, and cheese. Roll shell and lay loose end down in a 9x13 baking dish. When all shells are filled cover with remaining tomato mixture and top with cheese. 

Bake in preheated oven at 350° for 30 minutes.

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