Last night for dinner we had some company over, so I went to one of my favorite fail-proof dishes – Enchiladas! This is such an easy meal to make and it is always so delicious – it is a perfect use for ground bison meat. All you need for the enchiladas is NebraskaBison.com Ground Bison, 1 small onion (diced), shredded cheese (can be your preference, I like to use cheddar jack), tortilla shells, taco seasoning (I prefer Old El Paso brand) and 1 small can of enchilada sauce (again, I prefer Old El Paso brand). 1 lb. of ground bison makes 6 enchiladas. Plan to garnish them with lettuce, sour cream (or plain greek yogurt like we do), pico de gallo, and/or green onions.
Brown your ground bison (seasoned with salt and pepper) with the chopped onion until fully cooked. Remember to do this over medium low heat so the bison does not cook too fast.
Drain the ground bison and add taco seasoning mix – prepare as directed on package. My taco seasoning calls for adding 2/3 cup water. Over low heat, add half of the can of enchilada sauce and stir a few times.
Warm your tortilla shells and fill each one with an equal amount of your ground bison mixture. Top the bison with cheese and roll like a taco, placing the finished shells into a greased 9 x 13″ casserole dish.
When all your shells are filled and placed into the dish, spoon the remaining enchilada sauce over your shells. Spread evenly so the entire shells are covered. Sprinkle shredded cheese on top.
Bake enchiladas at 375 for 18-20 minutes. Enchiladas will be done when the outside of shells are starting to turn crisp.
Serve your enchiladas with a homemade pico de gallo made with fresh cut tomatoes, onion, jalapenos, and cilantro for a delicious combination!