• 2 tsp. vegetable oil
• 1-1/2 lbs. ground bison
• 3/4 cup onion, chopped
• 3 cups shredded cheddar cheese
• 12 8 inch flour or corn tortillas
• 3/4 cup sour cream
• 1-1/2 cups condensed tomato soup
• 1-1/2 cups lowfat condensed cream of mushroom soup
• 1-1/2 cups salsa
• 1/2 lb. packaged salad, shredded

Preheat oven to 350°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meat and onion 5 minutes or until browned. Drain excess drippings. Add 1 cup cheese to meat mixture. Slightly warm tortillas according to package directions to soften. Put some meat filling down the middle of each tortilla. Add a spoonful of sour cream and roll up. Place enchiladas in a 9x13 inch baking dish.

Combine soups and salsa in a bowl. Pour over enchiladas and spread evenly. Sprinkle with remaining cheese. Bake about 20 minutes or until heated through, bubbly and cheese has melted. Serve over lettuce.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 743, fat 39.5g, 48% calories from fat, cholesterol 126mg, protein 40.1g, carbohydrates 56.1g, fiber 3.9g, sugar 8.2g, sodium 1305mg, diet points 17.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.1, Fruit: 0.0, Bread: 2.9, Lean meat: 4.5, Fat: 3.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Beaujolais, Chenin Blanc, or Fumé Blanc.