Salmon Enchiladas

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Mexican food-lovers will agree that these enchiladas taste absolutely authentic. And no one will be able to tell that the salmon is canned. Serve with a green salad. Serves 8.

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Recipe Ingredients

  • 1 14.75-ounce can pink salmon, drained and bones removed
  • 1 4-ounce can diced green chilies
  • ¾ cup green onions, chopped
  • ½ cup cilantro, chopped
  • 1½ cups sour cream, fat free
  • 1½ cups low-fat cheddar cheese, shredded
  • 1½ teaspoons ground cumin
  • 8 8" flour tortillas
  • 8 tablespoons low-fat cream cheese
  • 1½ cup enchilada sauce or salsa picante

Recipe Directions

  1. Preheat oven to 350°.
  2. Mix first seven ingredients in a large bowl, reserving ½ cup cheddar cheese.
  3. Place approximately ½ cup of the filling down the center of each tortilla and top each with 1 tablespoon cream cheese.
  4. Fold tortilla over filling from each end and each side to enclose filling and place, seam side down in an oiled 9"x13" baking dish.
  5. Pour enchilada sauce to cover tortillas and cover with foil.
  6. Bake approximately 45 minutes until sauce is bubbling and enchiladas slightly browned. Remove foil, sprinkle reserved cheddar cheese on top and return to oven for about 5 minutes.
Per Serving: 323 calories, 24 gm protein, 34 gm carbohydrate, 9 gm fat, 3 gm sat fat, 3 gm mono fat, 38 mg cholesterol, 2 gm fiber, 758 mg sodium.
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THE SEASONED COOK If you like some heat, add some red chili pepper flakes. Start with 1/8 tsp. and add more as desired. Substitute any green vegetable for the asparagus depending on what’s in season.  

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