SMOKED SALMON ENCHILADAS

Smoked Salmon Enchiladas image

Make and share this Smoked Salmon Enchiladas recipe from Food.com.

Provided by Timothy H.

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 9

Ingredients

1 cup red onion, slices
1/2 cup lime juice
3/4 lb boned skinned smoked salmon
1/2 cup cream cheese (4oz)
1 (8 ounce) can enchilada sauce
1/2 cup chicken broth
8 corn tortillas (6-inch)
3/4 cup chopped green onion (including tops)
1/2 cup shredded monterey jack cheese

Steps:

In a bowl mix red onion slices and lime juice.Cut cream cheese into 1/2 inch chunks.Mix enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3 quart (9X13 inch) casserole.
Stack tortillas and put in a microwave safe plastic bag but do not seal. Heat in a microwave oven on full power just until hot, about 1 to 2 minutes.
Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack at 1 end of the casserole. Scatter 1/8 of the trout, cream cheese, and green onions across center of 1 tortilla. Roll to enclose filling and set, seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work.
Pour remaining enchilada sauce mixture over and around filled tortillas.
Bake in a 400 F oven until sauce bubbles, 10 to 12 minutes. Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more.
With a slotted spoon, lift the red onion slices from the bowl and scatter over the enchiladas. Serve with a wide spatula. Season to taste with lime juice from the bowl.

Nutrition Facts : Calories 1653.2, Fat 78.1, SaturatedFat 37.5, Cholesterol 256.3, Sodium 5793.9, Carbohydrate 140.8, Fiber 21.1, Sugar 31.8, Protein 103.8