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Buffalo Red Chili Enchiladas

pg169Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
I recommend using all organic non GMO ingredients.

We had two buffalo on the ranch and they were the inspiration for this dish- we like to make it using our Imus Ranch Turquoise Buffalo Tortilla Chips, which were also named after them.

Preparation time: 15 minutes


2       Cups New Mexico red chili sauce
1       Cup grated soy cheddar or cheddar cheese
5       Ounces tortilla chips, crumbled
1/2    Medium red onion, minced
1       Cup shredded romaine lettuce
2       Ripe medium tomatoes , cored and diced



Cooking time: 25-30 minutes

Preheat the oven to 250 degrees. Combine the chili, cheese, and chips in an ovenproof casserole dish; stir with a spoon until well mixed.
Top with onion and bake 25 to 30 minutes, or until the mixture begins to bubble.
Remove from the oven, garnish with lettuce and tomatoes, and serve hot.

Makes 4 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

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