Bison & Cheese Enchiladas

This recipe is not strict paleo. It has raw milk cheese, so it's primal.






I used the tortilla recipe from www.stupideasypaleo.com .  Here are the instructions (*i always at least tripple it)

Makes: Three 8″ tortillas

Ingredients for Simple Paleo Tortillas:

• 2 eggs
• 1 teaspoon melted ghee (sub: melted coconut oil)
• Update: 1 Tablespoon water makes the batter more spreadable / thin
• 1/4 cup arrowroot powder
• 1 teaspoon coconut flour
• Pinch of salt
• Directions for Simple Paleo Tortillas:

1. Crack the eggs into a medium-sized bowl and whisk in the melted ghee and water.
2. Add the dry ingredients—arrowroot, coconut flour and salt—and beat well to combine.  
3. In a small (8″) skillet over medium heat, pour in about 1/3 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
4. Cook for 1 minute on each side.

And the enchilada sauce found on www.kitchenmeetsgirl.com  (*i did not strain the sauce. And it was delish) http://kitchenmeetsgirl.com/homemade-enchilada-sauce/

makes about 2 cups

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1/4 teaspoon oregano
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock
• Instructions
  1. Heat oil in a medium saucepan over medium-high heat. Add diced onion and cook until just browned, about 5 minutes. Stir in garlic, chili powder, cumin, salt and oregano and cook for about 30 seconds, stirring constantly. Sauteing your spices for a few seconds will give your sauce a fuller flavor.
  2. Add in the tomato sauce and chicken stock. Bring mixture to a simmer and cook for approximately 8 to 10 minutes, stirring occasionally.
  3. Remove from heat, and strain mixture through a fine mesh strainer, pressing on the onion to extract the sauce. If I am making enchiladas or something similar, I'll add the reserved onions to my filling. You may discard the onion if you wish.
  4. Keep refrigerated for up to one week. Makes approximately 2 cups.

Then I cooked 1lb of ground bison with my own taco seasoning.  In each tortilla I add a little bison with just a tiny amount of cheese, roll the tortilla and repeat until baking dish is full.  Top the enchiladas with a bunch of sauce and as much cheese as you'd like (I use about 1/2 cup for the top, and the same for the filling) and then bake at 350 for 25 minutes.  Serve with fresh avocado and sauteed bell peppers or a fresh salad!
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