Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.