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Buffalo Enchiladas Recipe

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This recipe for Buffalo Enchiladas, by , is from From Our Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peter Schrey
Added: Saturday, March 1, 2008


2 pounds lean ground buffalo chuck
1/2 cup white onion (chopped)
1/2 cup green onion (tops and bottoms chopped)
1 small can of diced green chiles
1/2 cup canned corn
2 cloves garlic (mashed)
1/2 teaspoon salt to taste
1/2 teaspoon pepper to taste
2 cup enchilada sauce
8 small flour tortillas (6-7 inches diameter)
3/4 cup pepper-jack cheese (shredded)
1 tablespoon fresh cilantro (chopped)
sour cream (optional)

Preheat oven to 350
Brown buffalo, onion, and garlic over medium heat for 8-10 minutes
Pour off drippings, add salt and pepper to taste, and add 3/4 cup of enchilada sauce, chiles, and corn to meat mix
pour 1/4 cup of sauce into a shallow dish or plate
Coat tortillas, one by one, in sauce
Spoon 1/8 of mix into tortilla and roll up
Place seam-side down in 13x 9 inch baking dish
Cover dish with foil
bake at 350 for 15 minutes
remove foil and spread remaining (1/2 cup) sauce, cheese, and green onion on top

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30-60 minutes
Personal Notes:
Personal Notes:
I like extra cheese and sauce so I made it 2 cups of sauce and I put some cheese in the mix prior to putting it into into the tortillas
This works great with chicken or beef as well




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