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    You are in: Home / Recipes / Smoked Salmon Enchiladas Recipe
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    Smoked Salmon Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Timothy J Higgins Eva's Note:

    If you like smoking fish you will enjoy the Enchiladas!

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    Units: US | Metric


    1. 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. 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. 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. 4
      Pour remaining enchilada sauce mixture over and around filled tortillas.
    5. 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. 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.

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    Nutritional Facts for Smoked Salmon Enchiladas

    Serving Size: 1 (705 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1653.2
    Calories from Fat 702
    Total Fat 78.1 g
    Saturated Fat 37.4 g
    Cholesterol 256.2 mg
    Sodium 5793.9 mg
    Total Carbohydrate 140.8 g
    Dietary Fiber 21.1 g
    Sugars 31.7 g
    Protein 103.8 g

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