Mandy's Lamb Enchiladas recipe

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Ingredients

2 pounds ground lamb
1 onion, chopped
1 (14.5 ounce) can diced tomatoes, drained
1 (15.25 ounce) can red kidney beans, drained
1 (8 ounce) package sliced fresh mushrooms
1 (8 ounce) jar salsa
12 (8 inch) flour tortillas
2 cups shredded Cheddar cheese

Nutrition Info

896.9 calories
carbohydrate: 79.9 g
cholesterol: 142.5 mg
fat: 40.7 g
fiber: 8.4 g
protein: 49.6 g
saturatedFat: 18.2 g
servingSize: -
sodium: 1394 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Saute lamb and onion in a large skillet over medium high heat for 4 to 5 minutes, when lightly browned, stir in tomatoes, beans and mushrooms. Add 1/2 of the salsa and cook all together until heated through.

  3. Spoon mixture onto tortillas, dividing evenly, roll up tortillas and place in a lightly greased 9x13 inch baking dish. Spread remaining salsa over the top and sprinkle with cheese.

  4. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

Recipe Yield

6 servings

Recipe Note

Mandy's mild Mexican dish with the savory flavor of lamb, beans, sour cream, tomatoes and onions all rolled up in tortillas, covered in salsa and cheese and baked.

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