> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Lamb Enchiladas Category Lamb Total Hits 613 Rating | voted : 0 times The Recipe 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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