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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 253.0
  • Total Fat: 11.8 g
  • Cholesterol: 40.0 mg
  • Sodium: 614.8 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 8.9 g
  • Protein: 14.7 g

View full nutritional breakdown of Garlic Bison Enchiladas calories by ingredient
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Garlic Bison Enchiladas

Submitted by: CHUCKLES0719
Garlic Bison Enchiladas

Introduction

The original recipe is for Garlic Beef Enchiladas but I have ground bison that I wanted to use plus I made other changes. http://www.tasteofhome.com/recipes/Garlic-
Beef-Enchiladas?pmcode=IKDDC04S&_mid=5
40300&_rid=540300.438300.410255 Nutrition Facts for original recipe: 2 enchiladas equals 751 calories, 43 g fat (21 g saturated fat), 128 mg cholesterol, 2,536 mg sodium, 56 g carbohydrate, 4 g fiber, 38 g protein.
The original recipe is for Garlic Beef Enchiladas but I have ground bison that I wanted to use plus I made other changes. http://www.tasteofhome.com/recipes/Garlic-
Beef-Enchiladas?pmcode=IKDDC04S&_mid=5
40300&_rid=540300.438300.410255 Nutrition Facts for original recipe: 2 enchiladas equals 751 calories, 43 g fat (21 g saturated fat), 128 mg cholesterol, 2,536 mg sodium, 56 g carbohydrate, 4 g fiber, 38 g protein.

Number of Servings: 15

Ingredients

    1 pound ground bison or buffalo
    1 medium onion, finely chopped
    2 tablespoons all-purpose flour
    1 tablespoon chili powder
    1 teaspoon garlic powder
    1/2 teaspoon ground cumin
    1/4 teaspoon rubbed sage
    1 can (14-1/2 ounces) Hunts Diced Fire Roasted 100% natural tomatoes

    SAUCE:
    6 garlic cloves, minced
    2 tablespoons butter, unsalted
    1/2 cup all-purpose flour
    1 can (14 ounces) Swanson Chicken Broth 100% fat free No MSG 33% less sodium
    1 can (15 ounces) tomato sauce
    2 tablespoons chili powder
    2 teaspoons ground cumin
    2 teaspoons rubbed sage

    15 Mission Carb Balance Flour Tortillas small, warmed
    1 3/4 cups shredded Colby-Monterey Jack cheese

Directions

1) In a large saucepan, cook bison and onion over medium heat until meat is no longer pink; drain.
2) Stir in the flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3) Meanwhile, in another saucepan, sauté garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. 4) Stir in tomato sauce and seasonings; heat through.
5) Pour about 1-1/2 cups sauce into an ungreased 13 x 9-in.baking dish. Spread about 1/4 cup bison mixture down the center of each tortilla; top with 1 tablespoons cheese. Roll up tightly; place seam side down over sauce. Top with the remaining sauce.
6) Cover and bake at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes longer or until the cheese is melted. Yield: 1-2 enchiladas per serving

Number of Servings: 15

Recipe submitted by SparkPeople user CHUCKLES0719.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    You may want to vary the cumin; depending on taste. Plus, if you use garlic powder, you can omit the butter. If you like spicy, add a bit of cayenne. - 6/24/10

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  • I modified it some based on what I had in my kitchen but that's the beauty of this recipe. Also, I didn't use the flour - I just boiled it for a bit longer so it thickened. So good! - 6/27/11

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