Name: Salsa Verde Beef and Mushroom Enchiladas Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 1 tbsp unsalted butter; 1 lb cremini mushrooms, roughly chopped; 1 1/4 tsp salt; 1 lb lean ground beef; 2 1/2 tsp ground cumin; 1 1/2 tsp dried oregano; 2 large garlic cloves, minced; 10 soft taco-sized tortillas; 8 oz oaxaca cheese, shredded; 16 oz salsa verde; 1 cup sour cream

How To Make Salsa Verde Beef and Mushroom Enchiladas

Brimming with various flavors, these beef and mushroom enchiladas serve a loaded dish that’s topped with a creamy salsa verde sauce and cheese.

Preparation: 20 minutes

Cooking: 1 hour

Total: 1 hour 20 minutes

Serves:

Ingredients

1tbspunsalted butter
1lbcremini mushrooms,roughly chopped
1¼tspsalt
1lblean ground beef
2½tspground cumin
1½tspdried oregano
2cloveslarge garlic,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.
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.
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.
Add salsa and sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper, set aside.

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.
Cover with the remaining sauce and sprinkle with cheese. Bake for 30 to 35 minutes or until brown and bubbly.
Serve and enjoy.