July 26, 2010

Salmon Enchiladas

I adapted this recipe from The Well-Fed Heart.  Yummy!  You will notice with both this recipe and my chicken enchilada recipe that I don't roll tortillas for my enchiladas.  I just layer the tortillas and filling.  This saves time; I have also found that rolling corn tortillas is quite tricky.  They tear a lot.

Salmon Enchiladas

1 15-oz. can salmon
1 4-oz. can diced green chilies
1/4 cup chopped onion (I used yellow, but green or sweet would be great)
1 cup sour cream
1/2 cup cottage cheese
1/2-1 cup black beans (depending on how much you like beans)
1 1/2 cups shredded cheese (monterey jack and cheddar are good)
1 1/2 tsp ground cumin
corn tortillas
cream cheese, softened, if desired

  1. Preheat oven to 350°.
  2. Cook onion in a fry pan covered with cooking spray over medium heat, until soft.
  3. Mix first eight ingredients in a large bowl, reserving ½ cup shredded cheese.
  4. Cover bottom of 9 x 13 baking dish with salmon mixture.  Place tortillas on top.  Repeat layers until all of salmon mixture is used, preferably ending with tortillas on top (although this doesn't matter too much).
  5. Cover with foil and bake 30 minutes.  
  6. Remove from oven. Spread the cream cheese on top, followed by the salsa, and then reserved shredded cheese. 
  7. Bake uncovered for 15 minutes, or until cheese is browned, and salsa is warm.

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