My husband and I are New Mexico State University Alumni (it’s where we met), Go Aggies! One of the things we miss most about not living in Las Cruces anymore, is the food. Our favorite place to get enchiladas was (and still is) Andeles. We missed their enchiladas so much I had to try and replicate them at home. 

Andeles typically makes their enchiladas with chicken, beef, or pork, but with a freezer full of deer, we use what we have! I make our enchiladas with deer/elk, back strap, or tenderized round steak. You can make this recipe with ground meat or any cut of steak. I’m also not a huge fan of corn tortillas in enchiladas, so feel free to swap out corn tortillas for flour! I hope you enjoy these as much as we do!

Ingredients

Sauce

• 3 cups heavy whipping cream
• 2 cups mexican crema (I prefer Cacique Brand)
• 1 can cream of chicken soup
• 10 oz velveeta
• 1 tbs. cumin
• 2 tbs. onion powder
• 16 oz chopped Hatch green chile (we use medium, feel free to us whatever heat)

Enchiladas

• 1 to 1 1/2 lbs. meat (deer or elk is typically what we use)
• 3-4 Corn Tortillas per enchilada
• Shredded Cheese

Directions

Start out by making the sauce. In a large sauce pan, combine the heavy whipping cream, crema, and cream of chicken soup. Place that over medium heat and stir occasionally as it heats. Start dicing up the velveeta, and as the mixture warms, add in the cubes of velveeta. Once the velveeta is melted, add the cumin, onion powder, and chopped chile.

While the sauce is heating grab a skillet or griddle and pre heat it. If you don’t use a nonstick skillet, you might want spray it with a little bit of oil. Cube your meat and brown it in the pan. Check to make sure it’s cooked all the way through: 145 for red meat, 160 for pork, 165 for poultry.

Time to assemble! Lightly toast 3-4 enchilada/taco sized tortillas on a gas stove or in the oven on broil. Layer the tortillas with cheese in-between, making a small stack. Place in oven or microwave to melt the cheese. Sprinkle a large spoonful of meat over the top, and top with a ladle full of enchilada sauce. Sprinkle the top with more shredded cheese, and garnish with anything you’d like (fried egg, onions, tomato, shredded lettuce, etc.)