Salmon Enchiladas

This is a favorite at Paul's house.

  • 1 can chopped green chilis
  • 1 pint sour cream
  • 1 onion, finely chopped
  • 2 cups cooked, boned and flaked salmon - 1 fillet
  • 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; 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, but I find salmon is much more interesting. Use red enchilada sauce with salmon and green with halibut. Or whatever you prefer - they're your enchiladas!