Elk Enchiladas

2 lb ground elk
1/2 cup olive oil
1 16-oz. jar picante sauce
16-20 pre-packaged corn tortillas
1 4-oz. can diced green chilies, drained
1 cup sour cream
1 16-oz. can pinto beans, drained
1 cup tomato, chopped
1 lb. Mexican-style Velveeta cheese, cubed
1 cup olives, sliced

Preheat oven to 325 degrees.  Brown ground elk in skillet and
drain grease.  Return meat to skillet and add picante sauce and
chilies.  Simmer 10 minutes; add beans and 1/4 of cheese cubes and
simmer until cheese is melted.  Fill each tortilla with 1/4 cup meat mixture,
roll and place in baking dish seam-side down.  Bake 25 minutes; top with
remaining cheese cubes.  Bake 10- 1 2 minutes or until cheese is melted. 
Top with sour cream, tomatoes and olives.
                                        Serves 6