Gluten-free Bison Enchiladas
Gluten free and packed with protein. The best part -- it's ready in 30 minutes! The perfect dish to switch up your protein intake and have some fun with some Mexican flare!
Ingredients
- 1 lb Organic Grass Fed Bison Meat
- 1 jar Siete Green Chile Enchilada Sauce
- ½ tsp Cumin Powder
- ¼ tsp Cayenne Pepper Powder
- 8 Siete Cassava Tortillas
- Non-stick avocado oil spray
- ½ cup Shredded Cheese
- ¼ cup Cilantro finely chopped
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 heat up and lightly crisp. Let sit for 1 min, then flip. Remove after another minute and transfer to a medium-large sized Pyrex pan. Repeat this process with all 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 (~¼ cup) meat. Then top with a 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 tacos).
- Transfer to the oven for 15-20 minutes or until lightly browned and cheese is melted.
- Top with fresh cilantro and enjoy with a side salad or roasted vegetables!
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