These smoked salmon enchiladas are stacked like pancakes, not baked in oven. Quick, easy and definitely delicious. You can also use chicken or beef in this dish Original recipe yield: 6 servings.
Ingredients:
- 1 tablespoon vegetable oil
- 32 ounces of Natural Smoked Salmon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 (19 ounce) can enchilada sauce
- 2 cups shredded iceberg lettuce
- 2 cups shredded Colby cheese
- 1 (12 ounce) package corn tortillas
- 1 onion, chopped
- 1/2 cup sour cream (optional)
- 6 fried eggs (optional)
Directions:
- Heat the oil in a large skillet over medium heat.
- Add your smoked salmon pieces, and cook until light brown.
- Season with cumin and chili powder. Pour in the enchilada sauce, and simmer for about 15 minutes. Stir occasionally.
- In a separate skillet over medium heat, warm the tortillas. Don’t fry them, just warm them until they are flexible.
- To assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate.
- Spoon some of the smoked salmon and sauce on, then add shredded lettuce, cheese, onion and sour cream.
- Top with another tortilla that has been dipped in the sauce.
- You may repeat the layering as many times as you wish depending on your appetite. Make additional stacks for each person.
- Top stacks with a fried egg, if desired.