Buffalo Enchiladas
Buffalo Enchiladas (vegan option - see bottom of page)
Ingredients:
Preheat oven to 350 F. In a large non-stick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink. Pour off grease.
Season with salt and pepper to taste. Stir in ½ cup enchilada sauce from one can. Set aside remaining sauce from that can.
Pour the second can of enchilada sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down the center of each tortilla and roll up. Place beef enchiladas seam-side down in a 13x9-inch baking dish.
Cover dish and bake in oven for 15 minutes.
Uncover enchiladas. Spoon reserved enchilada sauce over beef enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle liberally with cilantro. Serve with sour cream (optional).
Directions for Enchilada sauce:
Combine cheese, garlic powder, salt and cumin; set aside.
Heatcooking oil in heavy saucepan. Add onion and garlic, saute until soft.Add tomato sauce, chili powder, oregano, cumin, and salt. Cover andsimmer approximately 30 minutes.
When sauce is finished, pourabout ½ cup into 9” x 13" baking dish. Reserve remaining enchiladasauce in the pan for dipping tortillas.
In small skillet, heat enough oil to generously cover bottom of pan.
If you'd like to make vegan enchiladas replace the buffalo meat with this:
Ingredients and directions for making the Taco "Meat":
Ingredients:
- 1 lb. lean ground buffalo
- ½ cup chopped onion
- 2 cloves garlic, crushed
- ½ tsp sea salt
- ¼ tsp pepper
- enchilada sauce (see below)
- 8 small corn tortillas ('Sprouted corn tortillas' by 'food for life' are my favorite)
- ¾ cup shredded Horizen Cheddar cheese or Rice Cheese (dairy free)
- 1 Tbsp chopped fresh cilantro
- sour cream (optional)
- 2 Tbsp oil
- 1 small white onion - finely minced
- 2 cloves garlic, finely minced
- 2 Tbsp chili powder, to taste
- 1/2 tsp oregano
- 1 tsp cumin
- 1/2 tsp salt
- 3-1/2 cups tomato sauce
- Chopped or sliced black olives for garnish (optional)
Preheat oven to 350 F. In a large non-stick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink. Pour off grease.
Season with salt and pepper to taste. Stir in ½ cup enchilada sauce from one can. Set aside remaining sauce from that can.
Pour the second can of enchilada sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down the center of each tortilla and roll up. Place beef enchiladas seam-side down in a 13x9-inch baking dish.
Cover dish and bake in oven for 15 minutes.
Uncover enchiladas. Spoon reserved enchilada sauce over beef enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle liberally with cilantro. Serve with sour cream (optional).
Directions for Enchilada sauce:
Combine cheese, garlic powder, salt and cumin; set aside.
Heatcooking oil in heavy saucepan. Add onion and garlic, saute until soft.Add tomato sauce, chili powder, oregano, cumin, and salt. Cover andsimmer approximately 30 minutes.
When sauce is finished, pourabout ½ cup into 9” x 13" baking dish. Reserve remaining enchiladasauce in the pan for dipping tortillas.
In small skillet, heat enough oil to generously cover bottom of pan.
If you'd like to make vegan enchiladas replace the buffalo meat with this:
Ingredients and directions for making the Taco "Meat":
- Fantastic World Foods Vegetarian Taco Mix
- Several tablespoons of dried diced jalapenos
- Simply Organic Sloppy Joe Mix
- 3/4 Cup Water
Prepare "meat" according the direction on box and add the sloppy joe mix and jalapenos.
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