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Lamb Enchiladas Recipe
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| Ingredients | | | 2 | pound | lamb, ground | | | 1 | each | onion, chopped | | | 14 1/2 | oz | tomatoes, can, diced, drained | | | 15 1/4 | oz | kidney beans, red, can, drained | | | 8 | oz | mushrooms, fresh, sliced | | | 8 | oz | salsa, jar | | | 12 | each | flour tortillas, 8 inch | | | 2 | cup | cheddar cheese, shredded | | | | | |
Directions:
| Preheat oven to 350 degrees F (175 degrees C). 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.
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
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