3 Cans Carlita Enchilada Sauce (mild)
2 Cans Pinto Beans (drained and rinsed)
1 Can green chilis
1 Can black olives (sliced)
1 3-5 pound elk or venison roast (cooked and shredded)
Cumin to taste
Granulated garlic
1 pound Mexican cheese shredded
1 Cup green onions (chopped)
Flour or Corn Tortillas
Oil
Preheat oven 350 degrees.
Layer 9 x 13 greased glass baking dish with tortillas that has been heated in hot oil for 3-4 minute per side to soften.
Start with first layer of tortillas then meat, beans, chili’s, olives and cilantro ¾ can enchilada sauce and cheese and repeat for next 2 layers. Bake 30-45 minutes until thoroughly heated. Pour remaining sauce over top. Use at your discretion depending on if you like it juicier or drier. Garnish with sour cream and black olives.
