How To Make Salsa Verde Beef and Mushroom Enchiladas
Brimming with various flavors, this enchiladas recipe whips up a loaded dish that’s packed with meaty goodness and topped with cheesy and tangy salsa verde.
Serves:
Ingredients
- 1tbspunsalted butter
- 1lbcremini mushrooms,roughly chopped
- 1¼tspsalt
- 1lblean ground beef
- 2½tspground cumin
- 1½tspdried oregano
- 2large garlic cloves,minced
- 10soft tortillas,taco-sized
- 8ozoaxaca cheese,shredded
- 16ozsalsa verde
- 1cupsour cream
Instructions
-
Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish.Â
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Heat a large non-stick skillet to medium heat. Add butter. Once butter melts, add mushrooms. Cook for about 5 to 6 minutes until brown. Add ½ teaspoon of salt, toss and cook for 1 more minute.Â
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Transfer mushrooms to a plate and add ground beef to the pan. Brown for 10 minutes. Add onions, cumin, oregano, remaining salt, and garlic.
-
Continue to cook for another 3 to 4 minutes until onions are soft and translucent. Add ¼ cup of water. Toss to combine and set aside.Â
-
Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper, set aside.Â
To Assemble:
-
Spoon about ½ cup of the sauce in the bottom of the pan. Place about ½ cup of the filling in the middle of each tortilla. Sprinkle with 1 tablespoon of cheese. Roll up and place in the prepared baking dish, seam-side down.
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Cover with the remaining sauce and sprinkle with cheese. Bake for 30 to 35 minutes or until brown and bubbly.Â
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Serve and enjoy.
Nutrition
- Calories:Â 333.92kcal
- Fat:Â 22.43g
- Saturated Fat:Â 11.01g
- Trans Fat:Â 0.58g
- Monounsaturated Fat:Â 7.54g
- Polyunsaturated Fat:Â 1.05g
- Carbohydrates:Â 17.53g
- Fiber:Â 2.79g
- Sugar:Â 3.92g
- Protein:Â 16.59g
- Cholesterol:Â 71.03mg
- Sodium:Â 487.56mg
- Calcium:Â 224.50mg
- Potassium:Â 555.36mg
- Iron:Â 2.23mg
- Vitamin A: 69.93µg
- Vitamin C:Â 6.14mg
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