Bison Enchiladas

Bison Enchiladas
Staff Writer

Jane Bruce

Enchiladas have never come together so easily —or as flavorful — as this recipe, and it’s all thanks to bison. Bison’s skirt steak is a lean and tender cut, making it the perfect choice for cheesy and flavorful enchilada. 

12
Servings
574
Calories Per Serving
Deliver Ingredients

Notes

Prep Time: 30 minutes Cook Time: 30 minutes

Ingredients

  • 1  Teaspoon  olive oil
  • large onion, diced
  • 1  Teaspoon  minced garlic
  • jalapeño, seeded and diced
  • 3  Pounds  skirt steak, cut into thin strips
  • 4  Cups  tomato sauce
  • 2  Teaspoons  chile powder
  • 12  corn tortillas
  • 3  Cups  Monterey Jack cheese
  • green onion, sliced, for garnish

Directions

Preheat the oven to 350 degrees and lightly coat a 9-by-13-inch baking pan with nonstick cooking spray.

In a large skillet, heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add in the garlic and jalapeño and cook for 1 minute. Add the steak and cook for another 5 minutes. Pour in tomato sauce and chili powder and cook until heated through, about 3-4 minutes. Remove from heat.

Spoon a portion of the meat mixture into a corn tortilla and top with cheese, reserving some for topping. Roll the tortilla and place it seam side down in the prepared baking dish. Repeat for the remaining tortillas and meat mixture. Pour the remaining sauce over the tortillas and top with reserved cheese.

Bake in the preheated oven for 30 minutes, or until heated through and bubbly. Top with sliced green onions. 

Nutritional Facts

Total Fat
29g
41%
Sugar
16g
18%
Saturated Fat
10g
42%
Cholesterol
107mg
36%
Carbohydrate, by difference
44g
34%
Protein
35g
76%
Vitamin A, RAE
35µg
5%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
113mg
11%
Choline, total
112mg
26%
Fiber, total dietary
2g
8%
Folate, total
67µg
17%
Iron, Fe
6mg
33%
Magnesium, Mg
40mg
13%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
354mg
51%
Selenium, Se
35µg
64%
Sodium, Na
1428mg
95%
Water
114g
4%
Zinc, Zn
11mg
100%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.