Garlic Bison Enchiladas

Serves: 7 – 10

*Conditional upon 1 or 2 enchiladas being served

Creative Time Saving Idea:

After savoring your meal and any left-over enchiladas have fully cooled… Freeze for a quick and delicious meal, when you don’t have time or desire to cook, that reheats in minutes via microwave, stovetop or oven.

Simply divide the Garlic Bison Enchiladas into individual portion size. Make sure they are at least room temperature. Then wrap them up tightly in plastic or place in freezer bags and keep in your freezer until you’re ready!


1 pound ground bison or buffalo
1 medium onion, finely chopped
2 tablespoons Spelt or Rye or Quinoa flour
1 tablespoon chili powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon rubbed sage
14.5 ounces diced, fire roasted tomatoes



6 garlic cloves, minced
2 tablespoons butter, unsalted
1/2 cup Spelt or Rye or Quinoa flour
14 ounces chicken broth (100% fat free, No MSG)
15 ounces tomato sauce
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons rubbed sage

15 small, low carb flour tortillas, warmed
1 3/4 cups shredded Colby-Monterey Jack cheese



  1. In a large saucepan, cook bison and onion over medium heat until meat is no longer pink and drain off fat.
  2. Stir in the flour and seasonings until blended. Stir in tomatoes and bring to a boil. Reduce heat, then cover and simmer for 15 minutes.
  3. As that simmers; 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 throughly.
  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 in oven that’s preheated to 350° for 30-35 minutes. Sprinkle with remaining cheese. Continue baking, uncovered, 10-15 minutes longer or until the cheese is melted.

Nutritional Information:

  • Servings Per Recipe:  15
  • Amount Per Serving:  1
  • 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


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