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.
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 1/2 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 1/4 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 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 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.
Salsa Verde Beef and Mushroom Enchiladas https://therecipecritic.com/ground-beef-enchiladas/