Smoked Salmon Enchiladas

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 1 cup red onion, slices
• 1/2 cup lime juice
• 3/4 lb boned skinned smoked salmon
• 1/2 cup cream cheese (4oz)
• 1 (8 ounce) can enchilada sauce
• 1/2 cup chicken broth
• 8 corn tortillas (6-inch)
• 3/4 cup chopped green onion (including tops)
• 1/2 cup shredded monterey jack cheese

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 pour remaining enchilada sauce mixture over and around filled tortillas.
• 5 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.
• 6 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.