Bison Enchiladas - Recipe
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!