Salmon enchiladas could be the answer to spicing up your personal fall menu

by:  Katie Writer – KTNA

Salmon Enchiladas are a great way to enjoy leftover salmon that may otherwise be forgotten in the fridge. These are delicious, and it is often a good idea to make a double batch so that you can enjoy them for more than one meal. They are easy to freeze, if you don’t finish them off the first dinner.

It usually takes about an hour to make.

Start by pre-heating your oven to 350 degrees.

1 1/2 -2 cups of cooked salmon

1 can of refried black beans(depending on how beanie you are, some like another can of whole black beans).

2 small cans or 1 large can of green enchilada sauce

1 medium block of montery jack cheese

1 medium block of mozzarella cheese

1 can of whole green chilis

1 package of flour tortillas

2 Tbl. Olive oil

Kitchen supplies:

Large frying pan to warm up tortillas, 9 inch baking pan, spatula, cheese grater, spoons and a knife.

An organized work area is key to make this process flow nicely.

Grate your Monterey Jack cheese, slice your mozzarella cheese in strips, pull apart your green chili peppers, and remove bones from salmon while working it with your fingers to a smooth consistency.

Then, open your cans and get ready for some fun in building your enchiladas. Don’t forget to turn on  your music of choice.

Heat the olive oil in your pan and warm up the tortillas three at a time. Slightly oil your baking pan, and spread out a good layer of enchilada sauce as well. You will be dipping your tortillas in the sauce before adding ingredients. Spread 2 spoonfuls of refried beans on each tortilla, along with about 3 tablespoons of  salmon.  Be careful not to overdo the salmon. Like fish in a river, you want the flavor to hide a little bit. Next, add a bit of montery jack cheese and a green chili strip. Roll it up and start lining the baking pan. Once you’ve filled the pan with your enchiladas, pour the remaining green chili sauce on top. Finish by topping the enchiladas with chili peppers and thin strips of mozzarella cheese.

Bake for about 25 minutes, or more if you like them crispy.

Serve with a your favorite hot salsa, cilantro and a plop of sour cream. Enjoy!

If you want to mix things up, try putting a few black beans on top or even a few on bottom of pan.

If there are leftovers, reheat them for breakfast and top em off with a fried egg with a soft yoke. Yum.