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4.41 from 5 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 Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Mexican, Mexican American
Keyword: beef enchiladas, enchiladas recipe, Salsa Verde Beef and Mushroom Enchiladas, salsa verde enchiladas
Servings: 10 enchiladas
Author: Nicole Leggio

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. 

Nutrition

Calories: 335kcal | Carbohydrates: 24g | Protein: 19g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 1024mg | Potassium: 579mg | Fiber: 2g | Sugar: 7g | Vitamin A: 479IU | Vitamin C: 4mg | Calcium: 110mg | Iron: 3mg

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