Enchilada Daging Sapi dan Jamur Salsa Verde

Instructions

1. Preheat the oven to 350 degrees. Grease a 9x13 baking dish with non-stick cooking spray.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.