Garlic Bison Enchiladas
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
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
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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.
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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