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Smoked Trout Enchiladas Recipe
|Thin red onion slices||1 Cup (16 tbs)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Boneless skinless smoked trout||3⁄4 Pound|
|Nonfat cream cheese||4 Ounce (1/2 Cup)|
|Canned green enchilada sauce||19 Ounce (1 Can)|
|Fat skimmed chicken broth||1⁄2 Cup (8 tbs)|
|6 inch corn tortillas||8|
|Chopped green onion with tops||3⁄4 Cup (12 tbs)|
|Shredded reduced fat jack cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1918 Calories from Fat 591
% Daily Value*
Total Fat 65 g99.9%
Saturated Fat 27.6 g138.2%
Trans Fat 0 g
Cholesterol 75.6 mg
Sodium 3371.6 mg140.5%
Total Carbohydrates 210 g70%
Dietary Fiber 32.9 g131.5%
Sugars 19.5 g
Protein 129 g258.4%
Vitamin A 463.2% Vitamin C 201.1%
Calcium 121.6% Iron 93.7%
*Based on a 2000 Calorie diet
2. Break trout into flakes.
3. Cut cream cheese into 1/2-inch chunks.
4. Mix enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3-quart (9- by 13-in.) casserole.
5. Stack tortillas and put in a microwave-safe plastic bag but do not seal. Heat in a microwave oven on full power (100%) just until hot, 1 to 2 minutes.
6. 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.
7. Pour remaining enchilada sauce mixture over and around filled tortillas.
8. Bake in a 400° oven until sauce bubbles, 10 to 12 minutes (about 9 minutes in a convection oven). Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more.
9. With a slotted spoon, lift the red onion slices from bowl and scatter over the enchiladas.