Enchiladas have never come together so easily —or as flavorful — as this recipe, and it’s all thanks to bison. Bison’s skirt steak is a lean and tender cut, making it the perfect choice for cheesy and flavorful enchiladas.
- 3 lb skirt steak, cut into thin strips
- 1 tsp olive oil
- 1 large onion, diced
- 1 tsp minced garlic
- 1 jalapeño, seeded and diced
- 4 cup tomato sauce
- 2 tsp chile powder
- 12 corn tortillas
- 3 cup Monterrey Jack cheese
- 4 green onions, sliced, for garnish
Preheat the oven to 350 degrees and lightly coat a 9-by-13-inch baking pan with nonstick cooking spray.
In a large skillet, heat the oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add in the garlic and jalapeño, and cook for 1 minute. Add the steak, and cook for another 5 minutes. Pour in tomato sauce and chili powder, and cook until heated through, about 3-4 minutes. Remove from heat.
Spoon a portion of the meat mixture into a corn tortilla and top with cheese, reserving some for topping. Roll the tortilla, and place it seam side down in the prepared baking dish. Repeat for the remaining tortillas and meat mixture. Pour the remaining sauce over the tortillas and top with reserved cheese.
Bake in the preheated oven for 30 minutes, or until heated through and bubbly. Top with sliced green onions.