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.
Salsa Verde Beef and Mushroom Enchiladas
Enchiladas are my jam. I swear I could eat them every single day for the rest of eternity, and never get sick of them. Typically I’m a shredded chicken girl, but every once in a while I have a serious craving for something a little heartier, and beef enchiladas totally hit the spot! Here, a combo of ground beef, cremini mushrooms, and shredded oaxaca cheese make up the hearty filling. The sauce is ridiculously easy with just two ingredients – salsa verde and sour cream – and takes about 30 seconds to throw together.
They have a slight hint smokiness with cumin, and a punch of flavor from a copious amount of garlic, onion, and oregano. They’re creamy, cheesy, and oh-so delicious!
How to make Salsa Verde Beef and Mushroom Enchiladas
- First, brown the mushrooms in a little bit of butter. Don’t add salt at this point! Because mushrooms soak up salt and moisture, adding salt at this point will prevent them from browning.
- Once the mushrooms are brown and cooked, remove them from the pan and add the beef. Cook until brown.
- Add onions, garlic, cumin, oregano, salt, and water. Cook until the onions are soft. Add the mushrooms back in the pan and toss together.
- While the beef and mushrooms cook, add the salsa verde and sour cream to a medium bowl. Whisk until combined.
- Place a scant ½ cup of filling on each tortilla. Sprinkle with cheese, roll and line up in the baking dish.
- Cover with sauce, sprinkle with remaining cheese, and bake.
- Serve with chopped cilantro.
Do I have to use cremini mushrooms?
No! I love creminis for their heartiness, but white button mushrooms or even chopped portabellas will also work wonderfully.
Can I make them ahead of time?
Absolutely. And actually they’re even better if the sauce sits for a little bit. I wouldn’t recommend making them any more than 24 hours in advance, but anything prior to that is perfect.
Do I have to use oaxaca cheese??
I do really recommend seeking out this perfectly melty, mild cheese. However, if you absolutely can’t find it, shredded Monterrey jack cheese will also work great.
What to serve with Salsa Verde Beef and Mushroom Enchiladas
- Cheesy Zucchini Rice
- Cafe Rio Copycat Cilantro Rice
- Bacon Guacamole
- Grilled Corn Guacamole
- Goat Cheese Avocado Dip
Salsa Verde Beef and Mushroom Enchiladas
- 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
- Preheat oven to 350 degrees. Grease a 9x13 baking dish.
- Heat a large non-stick skillet to a medium heat. Add butter. Once butter melts, add mushrooms. Cook until brown, about 5-6 minutes. Add ½ tsp salt, toss and cook 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 until onions are soft and translucent, another 3-4 minutes. Add ¼ cup 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 enchiladas. 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 a tablespoon of cheese. Roll up and place in the prepared baking dish, seam-side down. Cover with remaining sauce and sprinkle with cheese. Bake 30-35 minutes or until brown and bubbly.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.