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Salmon Enchiladas

Tumaros.Tortilla's picture
Ingredients
  Boneless salmon fillet 1 Pound
  Water 1⁄2 Cup (8 tbs)
  Tomato paste 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Chili powder 1⁄4 Teaspoon
  Cayenne 1 Teaspoon
  Dried, ground orange 1⁄8 Teaspoon
  Chopped chili/Chopped canned chilies 2 Teaspoon (Fresh)
  Minced garlic 1 Teaspoon
  Cumin 1⁄8 Teaspoon
  Minced onion 2 Tablespoon (White Variety)
  Low carb tortillas 4
  Shredded mexican cheese blend 1⁄4 Cup (4 tbs) (Usually A Mix Of Monterey Jack Cheese, Pepper Cheese, And Cheddar Cheese)
  Sour cream 1⁄4 Cup (4 tbs)
Directions

Wash salmon and par dry. Boil, grill, or barbecue until thoroughly cooked and meat begins to flake. Remove from heat and set aside.
To make sauce, in a microwave-safe 1 quart bowl or a small sauce pan, mix together water,tomato paste, oil, chili powder, cayenne, oregano, chilies, garlic, cumin, and onions, If micrwaving, cover and microwave on HIGH for 30 seconds; if cooking on a stove top, put heat on medium and heat, stirring for 3 minutes, or until onion has begunto soften. Remove from heat handset aside.
Preheat oven to 350 degrees. Spoon several tablespoons of sauce into an oven-proof baking pan.
Individually dip tortillas into the sauce and place in the oven pan.
Fill each tortilla with one quarter of the salmon and 1 tablespoon of shredded cheese. Fold tortillas over.
Bake for 10 minutes. or until bubbly. Remove from the oven. Top with sour cream and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Taste: 
Savory
Feel: 
Creamy
Method: 
Baked
Occasion: 
Christmas, Wedding
Interest: 
Holiday, Kids
Restriction: 
Vegetarian
Ingredient: 
Cheese, Milk Product, Vegetable
Drink: 
Wine
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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1 Comment

gbpackerfan000's picture
This looks interesting