If you’re craving a comforting, savory dish that combines rich flavors and creamy textures, look no further than Creamy Beef and Mushroom Enchiladas! These enchiladas are filled with seasoned ground beef, tender mushrooms, and a creamy sauce that ties it all together. Whether you’re serving them for a family dinner or a special occasion, this dish is sure to become a favorite!
Why You’ll Love This Recipe?
- Creamy and Hearty: The creamy sauce perfectly complements the savory beef and earthy mushrooms, making each bite indulgent and satisfying.
- Easy to Make: While this recipe might seem fancy, it’s actually quite simple and can be made in under an hour!
- Flavorful: A perfect combination of spices, mushrooms, and beef wrapped in soft tortillas creates a burst of flavor in every bite.
- Great for Meal Prep: You can easily make these enchiladas ahead of time and reheat them for a quick dinner later in the week.
Ingredients
Here’s what you’ll need to make these creamy and delicious enchiladas:
- Ground beef
- Mushrooms (sliced)
- Onion (chopped)
- Garlic (minced)
- Tortillas (flour or corn, your choice)
- Cream cheese (for a rich, creamy texture)
- Sour cream
- Enchilada sauce (store-bought or homemade)
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Spices: Cumin, chili powder, salt, and pepper
- Olive oil (for sautéing)
- Fresh cilantro (optional, for garnish)
Full ingredient amounts can be found below in the recipe card!
Directions
Step 1: Prepare the Filling
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula as it cooks. Once the beef is browned, add the chopped onions, minced garlic, and sliced mushrooms. Continue cooking for another 5-7 minutes, until the mushrooms soften and release their moisture.
Step 2: Add the Spices and Creamy Ingredients
Stir in the cumin, chili powder, salt, and pepper to the beef and mushroom mixture. Then add the cream cheese and sour cream, stirring until the cream cheese is fully melted and incorporated, creating a creamy and rich filling. Set the filling aside.
Step 3: Assemble the Enchiladas
Preheat your oven to 350°F (175°C). Lightly grease a baking dish. Take each tortilla and spoon a generous amount of the beef and mushroom filling into the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Continue with the remaining tortillas until the dish is full.
Step 4: Top with Enchilada Sauce and Cheese
Once all the tortillas are rolled and placed in the dish, pour the enchilada sauce over the top, spreading it evenly with a spoon. Sprinkle a generous amount of shredded cheese over the sauce, covering the entire dish.
Step 5: Bake the Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly, and the enchiladas are heated through.
Step 6: Serve and Enjoy!
Once done, remove the enchiladas from the oven and let them sit for a few minutes. Garnish with fresh cilantro if desired, and serve with a side of rice, beans, or a fresh salad.
Expert Tips and Tricks
- Use Fresh Tortillas: Fresh tortillas hold up better than store-bought ones and add a little extra flavor to the dish.
- Customize the Filling: Feel free to add other ingredients like black beans, corn, or diced green chilies for more flavor and texture.
- Make It Spicy: If you love spice, add a diced jalapeño or use a spicier enchilada sauce to heat things up.
- Make Ahead: You can assemble these enchiladas ahead of time and refrigerate them until you’re ready to bake. Just add a few extra minutes to the baking time if they’re cold from the fridge.
Recipe Variations and Possible Substitutions
- Ground Turkey or Chicken: Swap the beef for ground turkey or chicken for a leaner version of this dish.
- Vegetarian Option: Skip the beef and use extra mushrooms, beans, or other vegetables like zucchini and bell peppers for a hearty vegetarian version.
- Dairy-Free: Use dairy-free cream cheese and sour cream, and choose a dairy-free cheese for a vegan-friendly option.
Serving and Pairing Suggestions
These Creamy Beef and Mushroom Enchiladas are delicious on their own, but they also pair well with:
- A side of cilantro lime rice
- Black beans or refried beans
- A fresh green salad with a tangy dressing
- A scoop of guacamole or sour cream for extra richness
Storage and Reheating Tips
- Storage: Store any leftover enchiladas in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, place the enchiladas in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also microwave them, but they won’t be as crispy on top.
FAQs
1. Can I freeze these enchiladas?
Yes, these enchiladas freeze well! Assemble the dish, but do not bake it. Cover tightly with foil and freeze for up to 2 months. When ready to bake, remove from the freezer and bake as directed, adding 10-15 extra minutes of cooking time.
2. Can I make this dish with corn tortillas?
Absolutely! Corn tortillas will work just as well, but they can sometimes tear more easily, so be gentle when rolling them up.
3. Can I use a different kind of cheese?
Yes! You can use Monterey Jack, pepper jack, or a blend of Mexican cheeses for a different flavor profile.
4. How can I make the sauce spicier?
Add a pinch of cayenne pepper, diced jalapeños, or even some hot sauce to the sauce before pouring it over the enchiladas for extra heat.
Conclusion
These Creamy Beef and Mushroom Enchiladas are the perfect blend of rich, creamy flavors and savory fillings, making them a fantastic choice for dinner. Whether you’re making them for a family meal or a casual gathering, they’re sure to impress. With their satisfying, comforting taste and easy prep, these enchiladas will quickly become a go-to favorite in your kitchen!
Print
Creamy Beef and Mushroom Enchiladas: A Comfort Food Classic
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Dish, Comfort Food
- Method: Baking
- Cuisine: Mexican, Tex-Mex
- Diet: Gluten Free
Description
These Creamy Beef and Mushroom Enchiladas are the perfect comfort food, filled with a rich and creamy mixture of ground beef, mushrooms, and spices, all wrapped in soft tortillas and smothered in a flavorful enchilada sauce. Topped with melted cheese, this dish is a crowd-pleaser for family dinners or any special occasion.
Ingredients
- 1 lb ground beef
- 1 cup mushrooms, finely chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (4 oz) can green chilies, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1/2 cup cream cheese, softened
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- 8 soft flour tortillas
- 1 1/2 cups red enchilada sauce (store-bought or homemade)
- 1/2 cup chopped cilantro (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, cook the ground beef over medium heat until browned, breaking it up into crumbles. Drain any excess fat.
- Add the chopped mushrooms, onion, and garlic to the beef. Sauté for 5-7 minutes, until the mushrooms and onions are softened.
- Stir in the diced green chilies, cumin, chili powder, paprika, salt, and black pepper. Cook for another 2-3 minutes, until the spices are fragrant.
- Add the sour cream and cream cheese to the skillet. Stir until the mixture is creamy and well combined. Remove from heat.
- In a separate bowl, pour 1/2 cup of enchilada sauce into the bottom of the prepared baking dish.
- Lay each tortilla flat and spoon about 1/4 cup of the beef and mushroom mixture onto the center of each tortilla. Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, then top with the shredded cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped cilantro if desired.
Notes
- For extra flavor, you can add diced bell peppers or spinach to the beef mixture.
- You can substitute sour cream with Greek yogurt for a slightly tangy twist.
- These enchiladas can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg