Kat's Smoked Salmon Enchiladas
1 cup thin red onion slices
½ cup lime juice
¾ pound boned, skinned smoked salmon
½ cup cream cheese (4oz)
1 can green enchilada sauce
½ cup chicken broth
8 corn tortillas (6")
¾ cup chopped green onions (including tops)
½ cup shredded jack cheese
In a bowl mix red onion slices and lime juice. 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 to 2 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.
With a slotted spoon, lift the red onion slices from the bowl and scatter over
the enchiladas. Serve with a wide spatula. Season to taste with lime juice from
the bowl
The splendid achievements of the intellect, like the soul, are everlasting.
- Sallust