Bison and Cheese Enchiladas w/ Pineapple-Lime Salsa

Last nights dinner was both fun to make, delicious, and something I am very proud of.  For the enchiladas, first I cooked the bison meat with salt, pepper, and onions.  As it cooked I got some cheddar and Monterrey jack cheeses as well as corn tortillas ready.  I warmed the tortillas for easier rolling.  When the meat was almost finished cooking I removed the heat and rolled into the tortillas with cheese.  I lined up the enchiladas in a pan(with seam side down).  Then topped them with Rick Bayless Red Chile Enchilada Sauce and cheese.  Then into the oven at 400 degrees for 15 minutes.

This is how they came out...

I also made a pineapple-lime salsa...

Pineapple, lime juice, onions, tomatoes, mint pepper jelly, salt, and pepper. I found a simple recipe for pineapple-lime salsa, didn't necessarily follow it, just used what I thought would work.  And it totally worked!

Bison and Cheese Enchiladas w/ Pineapple-Lime Salsa and sour cream...

This meal was great!  I can't wait to make enchiladas again!