Salmon Enchiladas

By oldbklady

Ingredients

• 8-10 soft corn tortillas
• 2 cups lightly poached and flaked Salmon (skin removed)
• 1 can black beans (rinsed and drained)
• 1-cup light sour cream
• 2 cups shredded Monterey jack cheese
• 1 cup softened goat cheese
• 1 cups light cream
• 1 can chopped green chilies
• 1 small red onion (chopped fine)
• 1 cup black olives
• 1 cup chopped cilantro
• 1 tsp ground cumin
• 1 tsp salt

Details

Servings 4

Preparation

Step 1

Poach salmon in large saute pan (just until pink). Remove from pan and flake lightly with fork. In medium size bowl, combine light cream, half of green chilies and ½ tsp. of cumin. Place tortillas in cream mixture and let soak for a few minutes. Reserve 1-1/2 cups Monterey and a small amount of cilantro. In large bowl, combine all remaining ingredients, salmon last, as not to break it up too much. Pour 1/2-3/4 cup cream mixture in bottom of 9x11 baking dish. Place tortillas in baking dish one at a time, fill w/salmon mixture, roll seam side down and repeat. Pour remaining cream mixture on top, sprinkle with reserved Monterey and cilantro. Cover w/foil and bake in preheated 350-degree oven for 20-25 minutes or until liquid has baked into enchiladas. Uncover and bake an extra 10 minutes to lightly brown cheese. Serve with extra toppings such as sour cream, salsa and jalapenos.