Buffalo Enchiladas
Ingredients
- 2 lb. ground bison ⓘ
- 1/4 c. chopped onion ⓘ
- 1/4 c. bell pepper ⓘ
- 2 fresh garlic cloves ⓘ
- 1/4 c. diced tomatoes ⓘ
- 6 oz. tomato paste ⓘ
- 2 Tbsp. Worcestershire sauce ⓘ
- 2 jalapeno peppers, diced ⓘ
- 2 c. grated cheese ⓘ
- 12 corn tortillas ⓘ
- chili powder, paprika, salt, pepper, cumin and 1 lime/lemon ⓘ
- tortilla chips ⓘ
Instructions
- Mix ground bison with Worcestershire sauce, onion, garlic, bell pepper and jalapeno peppers.
- Season to taste with salt and pepper. Brown in frying pan over medium-high heat until mixture is gray. Lightly cover meat with chili powder while browning.
- Once browned, transfer meat into chili pot/Dutch oven.
- Add tomatoes and tomato paste.
- Mix thoroughly.
- Add cumin sparingly (pinch or two). Sprinkle paprika across meat and add water until meat is covered with 1/4 to 1/2-inch.
- Bring to a boil, cover, reduce heat and simmer over medium heat for 30 to 45 minutes.
- Stir occasionally and add water, if needed.
- A sprinkle of flour or masa can be added at the end to thicken the sauce.
Nutrition & Diet Analysis (per serving)
557
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).