For the past few days my roommate and I have had a hankering for some Mexican food, so today I decided to throw together some enchiladas for dinner. I already had most of the ingredients on hand so it was very simple to throw together! Here is my recipe for some not so ordinary enchiladas.
1 (10 oz) can rotel
4 oz of diced mushrooms
1 TBSP olive oil
1 lb lean ground beef
4 oz cream cheese
6 large burrito style tortillas
1 (16 oz) jar of salsa
Preheat oven to 350 degrees.
Take a saute pan or skillet and cook your ground beef until it is completely brown. Coat the bottom of another saute pan with olive oil and add in the onions, rotel, and mushrooms. Cook until the onions are translucent. Add in the ground beef and cream cheese. Allow the flavors to mix and cheese to melt completely.
Prepare a baking dish by spraying with cooking spray to prevent sticking, or for easy clean up put a piece of aluminum foil down and spray it with cooking spray. Take a flour tortilla and place an equal portion of the ground beef mixture in it and tightly roll the tortillas and then place seam side down in baking dish. Pour enough salsa over the top of the enchiladas to fully cover them and then sprinkle on the cheese. Bake the enchiladas for 20 minutes or until the cheese is completely melted and the salsa is bubbly.
This recipe should make about six large enchiladas depending on how full you like for them to be. These make great leftovers, however I would suggests not topping the ones you know you will not eat that night with the salsa and cheese to avoid soggy enchiladas. To reheat, simply place the leftovers on a baking sheet and top with salsa and cheese and heat at 350 for about 10 minutes.
Hope you guys enjoy!