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BUFFALO ENCHILADAS
  • 2 lbs. lean ground buffalo chuck
  • 1/2 cup white onion (chopped)
  • 1/2 cup green onion (tops and bottoms chopped)
  • 2 habanero peppers (seeded and chopped)
  • 2 cloves garlic (mashed)
  • 1/2 tsp. salt to taste
  • 1/2 tsp. pepper to taste
  • 1 1/2 cups chunky enchilada sauce (see below)
  • 8 small flour tortillas (6-7 inches diameter)
  • 3/4 cup pepper-jack cheese (shredded)
  • 1 Tbsp. fresh cilantro (chopped)
  • sour cream (optional)
    Chunky Enchilada Sauce:
  • 1 lrg. yellow onion, chopped
  • 2 green onions with their tops, chopped
  • 2 cloves garlic, crushed
  • 1 28 oz. can diced tomatoes
  • 1 4 oz. can green chilies, chopped
  • 1/4 tsp. ground cayenne pepper
  • 3 Tbls. chili powder
  • 1/2 tsp. ground cumin
  • 1 1/2 cups water
  • 3 dashes Tabasco type Hot Sauce
  • 1 Tbls. soy sauce
  • 3 Tbls. cornstarch
  • Salt and pepper to taste
    1. Preheat oven to 350°F.

    2. In a large nonstick skillet, brown ground buffalo, white onion and garlic over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into 1/2-inch crumbles. Pour off drippings, season with salt and pepper and stir in 3/4 cup enchilada sauce. Pour the rest of sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon 1/8 of meat mixture down the center of each tortilla and roll up. Place seam-side down in a 13 x 9 in. baking dish. Cover dish with aluminum foil.

    3. Bake in 350°F oven for 15 minutes.

    4. Remove foil and spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese and green onion.

    5. Continue baking UNCOVERED for 10 minutes or until cheese is melted. Sprinkle with cilantro.

    6. Serve with sour cream if desired.

     
     

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