Ground Bison Enchilada in Red Sauce

Enchilada's can be such a wonderful dish. Here I'm using ground bison, which is one of my favorite ingredients. My enchiladas use very little cheese and still taste amazing. The key to making great enchiladas is to cover them in sauce and let them bake until the flavor of the sauce has baked through the tortilla and into the filling.

Ingredients:
1 pound ground bison
1 tablespoon taco seasoning
1 medium yellow onion
2 green onions
1 clove minced garlic
6" corn tortillas
12oz can Las Palmas red enchilada sauce
Monterey jack cheese

Preparation:

Heat a 12" sauté pan to medium high and cook the bison like you would ground beef. As the bison begins to cook add the diced yellow onion, diced green onion, garlic and taco seasoning. Cook for about 10 minutes and set a side.

Take a 8" sauté pan and heat to medium. Add a couple of drops of canola oil and toss in a tortilla. All you want to do is give the tortilla 30 seconds on each side or until the tortilla is pliable. When the tortilla is done, place on a paper towel and move on to the next tortilla.

Take your red sauce and spoon a couple tablespoons into the bottom of the baking dish. Take one of your tortilla's and add about 1/4 cup of ground bison filling and a little shredded cheese. Roll the tortillas up and place seam side down in the baking dish. Cover the enchilada's in red sauce. Loosely cover the enchiladas in aluminum foil and bake for 30 minutes at 325 degrees.

After 30 minutes, remove the foil and cook for another 15 minutes. With 5 minutes to go, add a little cheese to the top of the enchiladas. Serve the enchiladas with a scoop of sour cream.