Salmon Enchiladas

This is a favorite at our house.

• 1 can chopped green chilies
• 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

Instructions

• Mix chili’s, 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.

This recipes is adapted from page 195 of Best of the Best from Alaska Cookbook. The original recipe is for halibut enchiladas, which are also very good! I prefer to use the stronger red enchilada sauce with salmon and green with halibut, but you should use what you prefer - they’re your enchiladas after all!