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.
Enchiladas are our go-to when it comes to Mexican food, so be sure to check out these Skinny Taco Soup , these Beefy Garlic Enchiladas, or these Ranch Chicken Enchiladas .
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 1/2 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
Pin this now to find it later
Ingredients1x2x3x
- ▢ 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 9×13 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Salsa Verde Beef and Mushroom Enchiladas
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
QR code
Scan this QR code with your phone’s camera to view this recipe on your mobile device.
Salsa Verde Beef and Mushroom Enchiladas https://therecipecritic.com/ground-beef-enchiladas/
