Ground buffalo enchilladas
1 1/2# ground buffalo or lean burger
2 10oz cans Old E Paso red enchillada sauce
1 8oz can tomato sauce
1 packet reduced sodium taco mix
20oz Fage plain yogurt
7oz 2% milk cheddar cheese
1 medium onion diced
2 Tbs minced garlic
1 pack Mission carb balance tortilla shells (Sams Club, these rock!)
In a large skillet, brown burger and add onion, garlic, and about 1/2c water. Pepper to taste
In a sauce pan on low heat, add enchillada and tomato sauce
In a seprate bowl, mix yogurt and cheese. Add a couple of tablespoons of the sauce to the yogurt mixture and mix. Put mixture in ziploc or empty wrap bag.
In a 9x13 dish, cover bottom with sauce. Lay out shells and spoon on 1/8 meat mixture onto each shell. Now cut the corner off the yogurt mixture bag and squeeze 1/8 onto each enchillada. Roll up each one and place seam side down in dish. Pour remaining sauce over the top and cover with aluminum foil. Place in 350 preheated oven for 40 minutes. You can also make extra pans and freeze them for later. Enjoy
Stay tuned for "Beef Strogenoff"
1 1/2# ground buffalo or lean burger
2 10oz cans Old E Paso red enchillada sauce
1 8oz can tomato sauce
1 packet reduced sodium taco mix
20oz Fage plain yogurt
7oz 2% milk cheddar cheese
1 medium onion diced
2 Tbs minced garlic
1 pack Mission carb balance tortilla shells (Sams Club, these rock!)
In a large skillet, brown burger and add onion, garlic, and about 1/2c water. Pepper to taste
In a sauce pan on low heat, add enchillada and tomato sauce
In a seprate bowl, mix yogurt and cheese. Add a couple of tablespoons of the sauce to the yogurt mixture and mix. Put mixture in ziploc or empty wrap bag.
In a 9x13 dish, cover bottom with sauce. Lay out shells and spoon on 1/8 meat mixture onto each shell. Now cut the corner off the yogurt mixture bag and squeeze 1/8 onto each enchillada. Roll up each one and place seam side down in dish. Pour remaining sauce over the top and cover with aluminum foil. Place in 350 preheated oven for 40 minutes. You can also make extra pans and freeze them for later. Enjoy
Stay tuned for "Beef Strogenoff"
