Recipes, Uncategorized

Bison Enchiladas with Salsa Verde

May 22, 2015

I love enchiladas! I used to live in Atlanta and there were so many great Mexican restaurants. I live in California now and for some reason there are not very many around here. Go figure. Also, we have three little ones and don’t get out to dinner as often as we used to. When we have Mexican food, it’s usually because I make it at home. I am by no means an expert but necessity is definitely the mother of invention and I’m trying here. This may not be typical Mexican food with the bison in it but I really like it with the bison. It has such an earthy flavor but it is not gamey. I’ve had this recipe for at least 3 years and I love making it and eating it. So does my husband.

I searched through various recipes and found and “inspiration recipe.” I make the filling much like 52 Kitchen Adventures Bison Enchiladas does. Although, the sauce is made with fresh tomatillos. My friend taught me how to cook a salsa verde sauce from scratch. It is amazing! I love it for these enchiladas and I love just eating it with tortilla chips. It is an all around great sauce. I had no idea what to do with tomatillos before she taught me this. But boy, am I glad she did!

The amount of jalapeno that you add to this is entirely up to you and how spicy you like your enchiladas. I use about a half of a jalapeno in the sauce and occasionally I add some in the filling. I don’t put a lot if I think my kids will be eating it too. But it is your call. Oh, and go ahead and have the margarita as well.

 

Bison enchilada with salsa verde and a margarita

Bison enchilada with salsa verde and a margarita

 

Makes 6-8 enchiladas, depending on how much meat you put in each one Bake time: 45 minutes

 

What you will need:

You will need a 2 quart pyrex dish like this one: Pyrex Easy Grab 4-Piece Value Pack, includes 1-ea 3-qt Oblong, 2-qtOblong, Blue Plastic Covers   This one includes covers so when you are done with it you can just cover and put it in the fridge. Or if you are bringing it to a pot luck or dinner party, you can put the cover on so nothing spills in your car. Genius!

 

For the salsa verde:

  • 12-15 medium tomatillos, cleaned and halved
  • ½ to 1 medium jalapeño, seeded and veined depending on your taste
  • 1/2 cup cilantro
  • 1 small onion, roughly chopped
  • 2 T of olive oil
  • 2 splashes of green Tabasco or other hot sauce (optional)
  • Kosher salt to taste

 

For the filling:

  • 1 batch of salsa verde
  • 1/2 pound of white cheddar or jack cheese, shredded
  • 1 yellow onion, diced
  • 4 cloves garlic, diced
  • 1 jalapeno, seeded and veined (optional)
  • 1 lb. ground bison
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • ¾ tsp salt
  • Pepper to taste
  • 6-8 tortillas at room temperature

 

Directions for the salsa verde:

I’ve found that when buying tomatillos, you should buy a few more than you need. You can’t see the whole tomatillo because it is covered by the husk. In the case that some of them are not perfect, you will have a couple extra. If they are all good looking, use them all. It won’t be a problem. When you make the sauce, taste it and see if it needs more spice, more salt, more cilantro. Add what you need.

To clean the tomatillos, take them out of their husk and rinse them.

 

Clean the tomatillos by taking the husk off and rinsing.

Clean the tomatillos by taking the husk off and rinsing.

 

Cut tomatillos in half and boil them with the seeded jalapeno pepper until the tomatillos change color.

 

Boil the tomatillos and seeded jalapeño peppers.

Boil the tomatillos and seeded jalapeño peppers.

 

You can see the color change.

 

Take them out after they change color and put them in the blender after they cool.

Take them out after they change color and put them in the blender after they cool.

 

Take them out of the pot with a slotted spoon. Let cool then put in a blender with the other ingredients and blend. Add salt to taste.

 

Blend tomatillos and other ingredients until smooth.

Blend tomatillos and other ingredients until smooth.

 

This salsa verde is so delicious! I love eating it with chips too. It is so fresh and tasty.

 

This is a great salsa to just eat with chips...and a margarita!

This is a great salsa to just eat with chips…and a margarita!

 

Directions for the filling:

Sautee chopped onions in a large pan with 2 tbsp olive oil. You can add another jalapeno to this mix if you like it a little more spicy. After the onions are soft, add in 1 pound of ground bison. Then add cumin, chili powder, salt and pepper to the skillet, mixing all ingredients together. Stir frequently until the meat is browned. Once it’s done, let the meat cool slightly.

 

Sautee onions and bison with other spices and ingredients.

Sautee onions and bison with other spices and ingredients.

 

Directions for the enchiladas:

Pre-heat the oven to 350°.

Pour a about a half cup of sauce into the bottom of a large casserole pan, coating the bottom so the enchiladas don’t stick.

 

Coat the bottom of the pyrex with salsa verde.

Coat the bottom of the pyrex with salsa verde.

 

Take a tortilla and put about 2 tbsp of bison mixture and a sprinkling of cheese in the tortilla and roll.

 

Put bison, cheese and a little sauce on the tortilla.

Put bison, cheese and a little sauce on the tortilla.

 

Put the rolled tortilla seam down in the pyrex and add the others to the pyrex dish as you make them and put them very close to the ones already in there.

 

Coat the bottom of the pyrex with salsa verde.

Coat the bottom of the pyrex with salsa verde.

 

 

Roll tortillas and put them seam side down and close together.

Roll tortillas and put them seam side down and close together.

 

After all enchiladas are in the pan, pour sauce on top to completely cover the enchiladas. Sprinkle cheese generously over the top.

 

Cover the pan with nonstick aluminum foil. Put in the oven to bake. I usually put the whole thing on a baking sheet incase there are any drips.

Bake in oven for 45 minutes, until cheese is melted and everything is bubbly!

 

Top with more salsa verde, some sour cream or greek yogurt and a sprinkling of chopped cilantro. (I use greek yogurt to get that added boost of protein.)

Now get your margarita ready and eat!

Delicious bison enchiladas with salsa verde

Delicious bison enchiladas with salsa verde

 

 

Bison Enchiladas with Salsa Verde

Bison Enchiladas with Salsa Verde

Ingredients

  • For the salsa verde:
  • 12 medium tomatillos, cleaned and halved
  • ½ to 1 medium jalapeño, seeded and veined depending on your taste
  • 1/2 cup cilantro
  • 1 small onion, roughly chopped
  • 2 T of olive oil
  • 2 splashes of green Tabasco or other hot sauce (optional)
  • Kosher salt to taste
  • For the filling:
  • 1 batch of salsa verde
  • 1/2 pound of white cheddar or jack cheese, shredded
  • 1 yellow onion, diced
  • 4 cloves garlic, diced
  • 1 jalapeno, seeded and veined (optional)
  • 1 lb. ground bison
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • ¾ tsp salt
  • Pepper to taste
  • 6-8 tortillas at room temperature

Instructions

  • For the salsa verde:
  • 12 medium tomatillos, cleaned and halved
  • ½ to 1 medium jalapeño, seeded and veined depending on your taste
  • 1/2 cup cilantro
  • 1 small onion, roughly chopped
  • 2 T of olive oil
  • 2 splashes of green Tabasco or other hot sauce (optional)
  • Kosher salt to taste
  • For the filling:
  • 1 batch of salsa verde
  • 1/2 pound of white cheddar or jack cheese, shredded
  • 1 yellow onion, diced
  • 4 cloves garlic, diced
  • 1 jalapeno, seeded and veined (optional)
  • 1 lb. ground bison
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • ¾ tsp salt
  • Pepper to taste
  • 6-8 tortillas at room temperature
  • For the enchiladas:
  • Pre-heat the oven to 350°.
  • Pour a about a half cup of sauce into the bottom of a large casserole pan, coating the bottom so the enchiladas don’t stick.
  • Take a tortilla and put about 2 tbsp of bison mixture and a sprinkling of cheese in the tortilla and roll. Put the rolled tortilla seam down in the pyrex and add the others to the pyrex dish as you make them and put them very close to the ones already in there. After all enchiladas are in the pan, pour some sauce on top and sprinkle more cheese.
  • Cover the pan with nonstick aluminum foil. Put in the oven to bake. I usually put the whole thing on a baking sheet incase there are any drips.
  • Bake in oven for 45 minutes, until cheese is melted and everything is bubbly!
  • Top with more salsa verde, some sour cream or greek yogurt and a sprinkling of chopped cilantro.
http://creativesupergirl.com/2015/05/22/bison-enchiladas-with-salsa-verde/

 

You have got to try these bison enchiladas with salsa verde. Make sure you have some tortilla chips on hand to dip into the rest of the salsa. It is so good.  I hope you enjoy this recipe. If you like this recipe, check out my others.

Like us on Facebook and sign up to get posts delivered directly to your inbox. Never miss a post! Your email will remain private.

 

 

Messy Roast Beef Poboy with Debris

Messy Roast Beef Poboy with Debris

 Easy Crockpot Roast Beef Poboys with Debris

 

Rainbow trout, out of the oven

Rainbow trout, out of the oven

Rainbow trout with ginger, garlic, miso, and scallions

Guinness Chocolate Cake with Super Chocolatey Icing

Guinness Chocolate Cake with Super Chocolatey Icing

Easy Guinness Chocolate Cake with Super Rich Chocolate Icing

 

 

You Might Also Like