I thought I would spice up your Monday with a new recipe. It is one of my FAVORITE recipes. I grew up on Mexican food so it’s not always my favorite to eat. However, I have a household who would eat Mexican food every day for every meal. This cleaned up version of enchiladas is so good. I don’t mind this Mexican dish one bit. Try it for yourself and let me know what you think. I know it will be a favorite in your household too!
Ingredients
6 siete almond flour tortillas
1lb ground bison (or protein of your choice)
Salt and pepper
For toppings: diced avocado, jalapenos, cilantro, monterey jack cheese
For the chipotle enchilada sauce:
1 (15 oz can) tomato sauce
2 chipotle peppers in adobo sauce from the can (you can do 3-4 if you want it extra spicy)
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon cumin
2/3 cup chicken broth
Preheat oven to 400 degrees. Grease a small casserole pan or baking dish with nonstick cooking spray.
In a large skillet, brown the ground bison with some salt and pepper over medium-high heat. Add all ingredients for the enchilada sauce in a food processor or high speed blender. If needed, add more chicken broth until you have reached your desired consistency. Warm each tortilla on the stove and add ¼ cup of meat and top with some enchilada sauce. Gently roll each tortilla and place in the baking dish. Pour 1 cup of the enchilada sauce over them and sprinkle the with cheese. Bake uncovered for 20 minutes until cheese is melted and the edges are slightly golden brown. Garnish with your favorite toppings.
The recipe makes a good amount of enchilada sauce. We like to save it for other meals throughout the week. It goes great on top of chicken and roasted veggies for some Mexican flare!
