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.
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.
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.
- Calories: 333.92kcal
- Fat: 22.43g
- Saturated Fat: 11.01g
- Trans Fat: 0.58g
- Monounsaturated Fat: 7.54g
- Polyunsaturated Fat: 1.05g
- Carbohydrates: 17.53g
- Fiber: 2.79g
- Sugar: 3.92g
- Protein: 16.59g
- Cholesterol: 71.03mg
- Sodium: 487.56mg
- Calcium: 224.50mg
- Potassium: 555.36mg
- Iron: 2.23mg
- Vitamin A: 69.93µg
- Vitamin C: 6.14mg
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