This is a favorite at our house.
- 1 can chopped green chilis
- 1 pint sour cream
- 1 onion, finely chopped
- 1 salmon fillet cooked, boned and flaked
- 2 cups grated Cheddar cheese, divided
- Salt and Pepper to taste
- 1 dozen flour tortillas
- 1 can tomato sauce
- 2 cups enchilada sauce
Mix chilis, onion, sour cream, salmon and 1.5 cups cheese together; season to taste. Fill tortillas with mixture; roll up each tortilla, place in greased baking pan. Mix tomato and enchilada sauces. Pour over top of enchiladas. Garnish with remaining cheddar cheese. Bake at 375 for 30-45 minutes, until heated throughout.
From page 195 of Best of the Best from Alaska Cookbook. The original recipe is for halibut enchiladas. I use red enchilada sauce with salmon and green with halibut, but you should use you prefer - they're your enchiladas after all!