Bison Enchiladas

Aug 20

Yield 4

Author Marma Health

(1 pound) Ground bison
(15 oz can) Diced tomatoes and green chiles, drained
(1 small) Yellow onion, diced
(8) Siete cassava tortillas
(8 oz) Enchilada sauce, Siete brand or homemade
Optional toppings, plain coconut milk yogurt, cilantro, shredded lettuce, diced tomatoes, green onions, sliced olives, pickled jalapeños, Fed & Fit vegan nacho cheese

Sauté the meat and onion until the meat is cooked and the onion is translucent.
Drain any excess grease from the pan and then add the drained tomatoes and green chilies and 1/3 of the enchilada sauce to the pan and cook for several more minutes until any excess liquid is gone.
Dump the rest of the enchilada sauce into a round pie dish. Take the room-temperature tortillas and lay one at a time into the sauce, coating one side and then the other. Then place on a plate, add a scoop of meat filling, roll gently, and place seam-side-down in an 8x8 baking dish. Repeat until all of the tortillas and filling are used up.
Drizzle the remaining enchilada sauce from the pie dish onto the enchiladas.
Cover the baking dish with foil and bake the enchiladas at 325 degrees for 25 minutes.
When they’re done, serve and top with your favorite toppings!
This recipe comes from IBCLC Therese Dansby's allergy-free cookbook: Nourished with Nuance

Bone Broth