Salmon Enchiladas Recipe
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupExotic
Ingredients
| 1 pound boneless salmon tillet | ||
| Water | 1/2 Cup (16 tbs) | |
| Tomato Paste | 1/4 Cup (16 tbs) | |
| 2 tablespons vegatable oil | ||
| Chili powder | 1/4 Teaspoon | |
| Cayenne | 1 Teaspoon | |
| Orange | 1/8 Teaspoon | |
| Chilies | 2 Teaspoon, chopped | |
| 1 teaspoon minced garlic 1/8 teaspoon cumin | ||
| White onions | 2 Tablespoon, minced | |
| Low carb tortillas | 4 | |
| 1/4 cupshredded Mexican cheese blend (usually a mix of Monterey jack cheese, pepper cheese, and cheddar cheese) | ||
| Sour cream | 1/4 Cup (16 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.
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.
Chef
