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
Units
Scale
- 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