Salmon Enchiladas 1
- Enchilada Sauce:
- 3/4 lb boned, skinned smoked salmon
- 1/2 c. cream cheese (4oz)
- 1 c. enchilada sauce (recipe below)
- 1/4 c. chicken broth
- 8 corn tortillas (6")
- 3/4 c. chopped green onions (including tops)
- 1/2 c. shredded jack cheese
- 1/8 c. vegetable oil
- 1 tbs self-rising flour
- 1/8 c. chili powder
- 4 oz can tomato sauce
- 3/4 cups water
- 1/8 tsp ground cumin
- 1/8 tsp garlic powder
- 1/8 tsp onion salt
- salt to taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
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 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.