Lamb Enchiladas

• 2 pounds lamb ground
• 1 each onions chopped
• 14 1/2 ounces tomatoes can, diced, drained
• 15 1/4 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

1. Preheat oven to 350F (180C) 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.
3. Add 1/2 of the salsa and cook all together until heated through.
4. Spoon mixture onto tortillas, dividing evenly; roll up tortillas and place in a lightly greased 9x13 inch baking dish.
5. Spread remaining salsa over the top and sprinkle with cheese.
6. Bake for 30 minutes, or until cheese is melted and bubbly.
7. Calories 897 Protein 49.5g Total Fat 40.8g Sodium 1332mg Cholesterol 142mg Carbohydrates 79.9g Fiber 8.4g

lamb ground, onions, tomatoes, red kidney, mushrooms, salsa, flour tortillas, cheddar cheese

Taken from recipeland.com/recipe/v/lamb-enchiladas-2181 (may not work)