4.4 from 15 votes
Salsa Verde Beef and Mushroom Enchiladas
Salsa Verde Beef and Mushroom Enchiladas are SO easy to make, even on a weeknight! They’re packed with a combo of beef and mushrooms, smothered in a creamy salsa verde sauce, and covered in shredded cheese. They’ll become a new family favorite, guaranteed.
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 enchiladas
Calories: 335 kcal
Course:
Main Course
Cuisine:
Mexican , Mexican-American Fusion
Ingredients
- 1 tablespoon unsalted butter
- 1 pound cremini mushrooms, roughly chopped
- 1 pound lean ground beef
- ½ cup minced onion
- 2 ½ teaspoon ground cumin
- 1 ½ teaspoon dried oregano
- 1 teaspoon salt
- 2 large minced garlic cloves
- ¼ water
- 16 ounces salsa verde
- 1 cup sour cream
- 10 soft taco-sized tortillas
- 8 ounces oaxaca cheese, shredded
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 baking dish with non-stick cooking spray.
- Heat the 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the 1 pound cremini mushrooms, roughly chopped and cook until brown, 5-6 minutes. Transfer mushrooms to a plate.
- Add 1 pound lean ground beef to the pan and cook for 10 minutes. Add ½ cup minced onion, 2 ½ teaspoon ground cumin, 1 ½ teaspoon dried oregano , 1 teaspoon salt, and 2 large minced garlic cloves. Continue to cook until onions are soft and translucent, 3-4 minutes. Add ¼ water. Toss to combine and set aside.
- Add 16 ounces salsa verde and 1 cup sour cream to a medium bowl. Whisk to combine. Season to taste with salt and pepper and set aside.
- To assemble enchiladas. Spoon about 1/2 cup of the sauce in the bottom of the pan. Place about 1/2 cup of the filling in the middle of each 10 soft taco-sized tortillas. Sprinkle with a tablespoon of the 8 ounces oaxaca cheese, shredded.
- Roll up the filled tortilla and place in the prepared baking dish, seam-side down. Cover with the remaining sauce and sprinkle with cheese. Bake 30-35 minutes or until brown and bubbly.
Cup of Yum
Nutrition Information
Calories
335kcal
(17%)
Carbohydrates
24g
(8%)
Protein
19g
(38%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
53mg
(18%)
Sodium
1024mg
(43%)
Potassium
579mg
(17%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
479IU
(10%)
Vitamin C
4mg
(4%)
Calcium
110mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10enchiladas
Amount Per Serving
Calories 335
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 1024mg | 43% |
| Potassium | 579mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 110mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.