Bison Enchiladas (gluten free)
Gluten free and packed with protein, best part, its ready in 30 min! The perfect dish to switch up your protein intake and have some fun with this Mexican flare dish!
Ingredients
- ½ lb Organic Grass Fed Bison Meat
- ½ can Siete Green Chile Enchilada Sauce
- ½ tsp Cumin Powder
- ¼ tsp Cayenne Pepper Powder
- 4 100% Organic Corn tortillas
- non-stick avocado oil spray
Instructions
- Heat oven to 375 degrees F
- In a large cast iron skillet, add ground bison meat. Add sea salt, cumin, cayenne, and black pepper. Let cook on medium-low heat with the lid on. Stir occasionally.
- While the bison is cooking, heat a medium skillet on medium-high heat. Spray with non-stick avocado oil. Once warm, place one tortilla on the skillet to lightly crisp. Let sit for 2-3 min, then flip. Remove after another 2-3 minutes and transfer to a medium-large sized Pyrex pan. Repeat this process with all four tortillas.
- Once tortillas are cooked, place them in the Pyrex fan, folded like a taco.
- Add 1 pinch of shredded cheese at bottom of each taco. Then add 2 oz. bison meat. Then top with 1 splash of green sauce.
- Once the tortillas are filled, roll tightly and place the fold side down in the Pyrex Pan.
- Top the tortillas with remaining cheese and green sauce (you will want to use about ½ glass container for all four tacos).
- Transfer to the oven for 15 - 20 minutes or until lightly browned and cheese is melted.
- Enjoy with a side salad or roasted vegetables.
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