Name: Salsa Verde Beef and Mushroom Enchiladas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tablespoon unsalted butter (to sauté mushrooms); 1 pound cremini mushrooms (roughly chopped); 1 pound lean ground beef; 1 cup minced onion; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon salt; 2 large minced garlic cloves; 1 cup water; 16 ounces salsa verde; 1 cup sour cream; 10 soft taco-sized tortillas; 8 ounces Oaxaca cheese (shredded)

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There’s something undeniably comforting about a warm plate of enchiladas, especially when they’re filled with savory beef, earthy mushrooms, and wrapped in soft tortillas. This recipe for Salsa Verde Beef and Mushroom Enchiladas is not just a meal; it’s an experience. With a vibrant green salsa verde and a creamy layer of sour cream, each bite is a burst of flavor that will have your family coming back for seconds.

Why You’ll Keep Making It

These Salsa Verde Beef and Mushroom Enchiladas are perfect for busy weeknights or laid-back weekends. They’re easy to make, and the ingredients come together beautifully, creating a dish that’s both satisfying and delicious. The combination of lean ground beef and mushrooms adds depth, while the salsa verde provides a zesty kick that elevates the entire dish. Plus, they’re perfect for meal prep, so you can enjoy leftovers throughout the week!

The Ingredient Lineup

1 tablespoon unsalted butter – This adds richness and helps sauté the mushrooms.
1 pound cremini mushrooms, roughly chopped – Earthy and flavorful, these mushrooms complement the beef perfectly.
1 pound lean ground beef – Provides a hearty base for the enchiladas.
1 cup minced onion – Adds sweetness and depth to the filling.
2 teaspoons ground cumin – A warm spice that enhances the flavor profile.
1 teaspoon dried oregano – Offers a hint of herbiness.
1 teaspoon salt – Essential for bringing out all the flavors.
2 large minced garlic cloves – For that aromatic punch.
1 cup water – Helps in cooking the filling.
16 ounces salsa verde – The star of the show, adding zesty flavor.
1 cup sour cream – To create a creamy layer over the enchiladas.
10 soft taco-sized tortillas – The perfect wrap for our delicious filling.
8 ounces Oaxaca cheese, shredded – Melts beautifully for a cheesy finish.

Cook’s Kit

Large skillet – For sautéing the beef and mushrooms.
Spatula – To mix and flip ingredients easily.
9×13 inch baking dish – Ideal for baking the enchiladas.
Measuring cups and spoons – For precise ingredient measurements.
Knife and cutting board – Essential for chopping vegetables.

Stepwise Method: Salsa Verde Beef and Mushroom Enchiladas

Step 1: Sauté the Vegetables

In a large skillet, melt the 1 tablespoon unsalted butter over medium heat. Add the 1 pound cremini mushrooms and 1 cup minced onion. Sauté until the mushrooms are tender and the onions are translucent, about 5-7 minutes.

Step 2: Brown the Beef

Add the 1 pound lean ground beef to the skillet. Cook until browned, breaking it up with a spatula as it cooks. This should take about 8-10 minutes.

Step 3: Season the Filling

Stir in the 2 teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 2 large minced garlic cloves. Mix well and cook for another minute until fragrant. Pour in the 1 cup water and let the mixture simmer for about 5 minutes, allowing the flavors to meld.

Step 4: Prepare the Enchiladas

Preheat your oven to 350°F (175°C). In a 9×13 inch baking dish, spread a thin layer of 8 ounces salsa verde on the bottom. Take a soft tortilla, place a generous amount of the beef and mushroom filling in the center, and roll it up tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.

Step 5: Add the Salsa Verde and Cheese

Once all the enchiladas are in the dish, pour the remaining 8 ounces salsa verde over the top. Spread 1 cup sour cream evenly across the enchiladas, then sprinkle with 8 ounces Oaxaca cheese.

Step 6: Bake to Perfection

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Seasonal Adaptations

Spring: Add fresh spinach or kale to the filling for a burst of color and nutrition.
Summer: Incorporate grilled corn for a touch of sweetness and texture.
Fall: Mix in roasted butternut squash for a seasonal twist.
Winter: Use hearty root vegetables like sweet potatoes for a warming addition.

Common Errors (and Fixes)

Tortillas breaking while rolling: Make sure to warm the tortillas slightly before filling them. This makes them more pliable.
Too much filling: Use a moderate amount of filling to prevent the tortillas from bursting.
Enchiladas dry out: Cover with foil while baking to keep moisture in, and ensure you have enough salsa on top.
Uneven cooking: Rotate the baking dish halfway through baking for even heat distribution.

How to Store & Reheat

You can store leftover Salsa Verde Beef and Mushroom Enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but the oven will give you the best results in terms of texture.

Frequently Asked Questions

Can I use a different type of meat?

Absolutely! Ground turkey or chicken can be used as a leaner alternative. You can also use shredded rotisserie chicken for a quicker option.

Can I make these enchiladas vegetarian?

Yes! Simply omit the beef and add more mushrooms along with other vegetables like zucchini, bell peppers, or black beans for a hearty vegetarian option.

What if I don’t have salsa verde?

You can substitute with green enchilada sauce or make a homemade version using tomatillos and cilantro. The flavors will differ slightly but will still be delicious!

Can I freeze the enchiladas?

Yes! Assemble the enchiladas and cover them tightly with foil or plastic wrap before freezing. They can be stored for up to 2 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.

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The Last Word

Salsa Verde Beef and Mushroom Enchiladas are a delightful twist on a classic dish, combining the richness of beef and mushrooms with the bright flavors of salsa verde. Whether you’re preparing a cozy family dinner or hosting friends, this recipe is sure to impress. Don’t forget to customize it to your liking, adding your favorite toppings or side dishes. Enjoy every cheesy, flavorful bite!