Bison enchiladas are a tasty twist on a classic Mexican comfort dish. They are smothered in a zesty red sauce and topped with cheese making it a delicious and hearty meal the whole family will love.
Let me tell you about these amazing enchiladas. They are the perfect comfort dish! They take a little time to put together but let me tell you it is worth it. What I love about these enchiladas is that you only need a few staple ingredients to create a comfort classic.
I love making these for dinner and then saving the leftovers for lunches for the next few days. You can serve these enchiladas with a side of Spanish rice, beans, and a topo chico skinny margarita. Sometimes I even serve these alongside bison nachos! I also like to top my enchiladas with a little bit of guacamole and sour cream.
Come along as I show you the ins and outs of how to make these bison enchiladas.
Ingredients
Substitutions
Bison- If you don't have ground bison then you can use ground beef.
Tortillas- I use corn tortillas to keep this recipe gluten free but you can use flour tortillas.
Taco seasoning- You can use whatever kind of taco seasoning you like. My favorite is Siete's mild taco seasoning.
Enchilada sauce- Any jarred enchilada sauce works. I like to use Siete's red enchilada sauce but you can use any red or green sauce.
Cheese- I use shredded Mexican blend cheese but any shredded cheese will work.
Step by step
- Add avocado oil or olive oil to a pan and heat to medium heat. Add your ground bison and cook for about 8 minutes or until cooked through.
- Stir in one packet of taco seasoning and let it cook for another 1-2 minutes.
- Pre heat the oven to 350 degrees. To a 9x13 casserole dish spoon a little bit of sauce on the bottom. Just enough to cover the bottom is fine.
- In a medium sized bowl, add 1 cup of the enchilada sauce.
- One at a time dip a tortilla into the enchilada sauce then place it on a plate. Spoon a little bit of the taco meat onto the tortilla then sprinkle with a little cheese.
- Roll up your tortilla and place it seam side down in the casserole dish. Keep repeating steps 5 and 6 till you fill all your tortillas.
- Once all the tortillas are in the casserole dish, pour the remaining enchilada sauce on top and sprinkle evenly with the shredded cheese.
- Bake uncovered at 350 degrees for 20 minutes. Let cool for 5-10 minutes before serving.
Tips
Let your enchiladas cool for around 10 minutes before serving. This will help the enchiladas not fall apart when you use a spatula to remove them from the casserole dish.
Storing and reheating
Store any leftover enchiladas in an airtight container in the refrigerator for up to 5 days.
I reheat my enchiladas in the microwave for a minute and a half or until warm. If you want to reheat a lot of enchiladas at one time, heat them in the oven at 350 degrees for 10-15 minutes.
Did you make this recipe? Please leave a star rating and comment! Your feedback is so important to me.
Recipe
Bison Enchiladas
Ingredients
- 1 pound ground bison
- 12 corn tortillas
- 2 15oz enchilada sauce jars
- 2 cups shredded cheese
- 1 packet taco seasoning
EQUIPMENT NEEDED
- 9x13 casserole dish
Instructions
- Add avocado oil or olive oil to a pan and heat to medium heat. Add your ground bison and cook for about 8 minutes or until cooked through.
- Stir in one packet of taco seasoning and let it cook for another 1-2 minutes.
- Pre heat the oven to 350 degrees. To a 9x13 casserole dish spoon a little bit of sauce on the bottom. Just enough to cover the bottom is fine.
- In a medium sized bowl, add 1 cup of the enchilada sauce.
- One at a time dip a tortilla into the enchilada sauce then place it on a plate. Spoon a little bit of the taco meat onto the tortilla then sprinkle with a little cheese.
- Roll up your tortilla and place it seam side down in the casserole dish. Keep repeating steps 5 and 6 till you fill all your tortillas.
- Once all the tortillas are in the casserole dish, pour the remaining enchilada sauce on top and sprinkle evenly with the shredded cheese.
- Bake uncovered at 350 degrees for 20 minutes. Let cool for 5-10 minutes before serving.
Notes
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
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