Put non-stick spray on a skillet, cook up
2 lbs of Buffalo Groves ground buffalo meat
along with ½ to 1 diced onion.
After the meat is cooked, add 2 small cans of diced green chilies.
Spray a a rectangle baking pan with non-stick spray, spoon in ½ cup of red enchilada sauce, from
a 28 oz can (spread it over pan bottom). Cut 6 - 8 corn tortillas into triangle wedges (into
6 pieces, cut like tortilla chips), then put them in the pan for a nice thick layer. Spoon on
the mixture of ground buffalo meat, then add another layer of 6 - 8 corn tortillas (cut into wedges).
Smush the top of tortillas with either a big spoon, or spatula (or your hands) so things get leveled
out a bit, then add all but the last ½ cup of the enchilada sauce. It may look like lots of sauce,
but cover it with foil and let the pan sit for 60 minutes (it will absorb some sauce into the
tortillas). Next put the pan in a
preheated 350 oven and bake it for 60 minutes.
Remove the foil, add the rest of the sauce, and 2-3 cups of grated cheddar cheese (depending on how you like).
Top it with sliced black olives. Back in the oven to melt the cheese. It's a great meal for gatherings,
we like to serve it with beans and rice.
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