- 1 pound cooked shredded elk
- 1 medium onion
- 4 tbsp. buter
- 1 can cream of mushroom soup
- 1 small can green chilies, drained
- 1 cup beef broth
- 1 pound longhorn cheese, shredded
- 1 pkg. flour tortillas
Tear up tortillas and line 9×13 inch casserole pan.
Cook onions in butter.
Add elk, mushroom soup, chilies, and broth.
Spread mixture over tortillas and add cheese.
Bake at 350 degrees for 45 minutes.
Jane Berg, Oak Creek Elk Ranch
IEBA 3rd Cookbook