Lamb Enchiladas
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.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
lamb
ground |
|
| 1 | each |
onions
chopped |
|
| 14 ½ | ounces |
tomatoes
can, diced, drained |
|
| 15 ¼ | ounces |
red kidney beans
red, can, drained |
|
| 8 | ounces |
mushrooms
fresh, sliced |
|
| 8 | ounces |
salsa
jar |
|
| 12 | each |
flour tortillas
8 inch |
*
|
| 2 | cups |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
lamb
ground |
|
| 1 | each |
onions
chopped |
|
| 419.1 | ml/g |
tomatoes
can, diced, drained |
|
| 440.7 | ml/g |
red kidney beans
red, can, drained |
|
| 231.2 | ml/g |
mushrooms
fresh, sliced |
|
| 231.2 | ml/g |
salsa
jar |
|
| 12 | each |
flour tortillas
8 inch |
*
|
| 473 | ml |
cheddar cheese
shredded |
|
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C). Sauté 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 ½ of the salsa and cook all together until heated through.
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.
Bake for 30 minutes, or until cheese is melted and bubbly.
Calories 897 Protein 49.5g Total Fat 40.8g Sodium 1332mg Cholesterol 142mg Carbohydrates 79.9g Fiber 8.4g
