Bison Enchiladas
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.
EQUIPMENT NEEDED
- 9x13 casserole dish
Ingredients
- 1 pound ground bison
- 12 corn tortillas
- 2 15oz enchilada sauce jars
- 2 cups shredded cheese
- 1 packet taco seasoning
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
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.
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.
Nutrition
Calories: 208kcalCarbohydrates: 19gProtein: 14gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 36mgSodium: 391mgPotassium: 187mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 1mgCalcium: 119mgIron: 2mg
*nutrition information is an approximate
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