Ground Salmon Enchiladas

Ground Salmon Enchiladas

Salmon enchiladas are a delicious and healthy twist on the classic Mexican dish.
Made with fresh salmon, corn tortillas, and a variety of flavorful spices, these
enchiladas are sure to delight your taste buds. The salmon adds a unique twist to the dish, providing a rich and savory flavor that complements the tangy salsa and creamy cheese perfectly. Whether you're looking for a quick and easy weeknight meal or a show-stopping dish to impress your guests, salmon enchiladas are a great choice. So why not try making them tonight and experience the deliciousness for yourself?




[[ recipeID=recipe-9l4hefif1, title=GROUND SALMON ENCHILADAS ]]

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    GROUND SALMON ENCHILADAS

    There are so many uses for our loose ground sockeye salmon! With fall in the air, this recipe from Josh's kitchen at Wild for Salmon will be just the thing to please all of your friends and family.

    *Keep in mind that you can move the spice factor up a notch if you enjoy more of a kick. Add some cayenne pepper or hot sauce to taste to the corn/onion mixture or salmon as it cooks!

    • Cook Time: 43 mins

    Ingredients

    Instructions

    Ingredients

    • 1 Lb Wild for Salmon Ground Salmon
    • 1 Small Onion, diced small
    • 3 Ears Fresh Corn (frozen or canned will also work if corn is out of season)
    • 15 oz Can of Green Chili Enchilada Sauce
    • 1 ½ Cup Shredded Mexican Cheese, divided
    • 1 Tbs Taco Seasoning, divided
    • 8 Smalll Corn Tortillas
    • 1 Tsp Kosher Salt

    Optional Toppings

    • 1 Medium Avocado
    • 1 Small Bundle Fresh Cilantro
    • Sour Cream
    • Jalapeños, sliced

    Instructions

    1. Preheat oven to 350° F.
    2. Cut the corn off the cob.
    3. Heat a sauté pan over medium high heat and add 1 Tbs of olive oil. When the oil starts to shimmer, add the onion and corn and season with 1⁄2 of the taco seasoning. Sauté while stirring frequently for 5-8 minutes or until the corn starts to turn a golden brown. Transfer the vegetable mixture to a large bowl.
    4. Return the pan to the heat and add the remaining tablespoon of olive oil. Add theground salmon and season with the remaining taco seasoning and kosher salt.Use a spatula to break up the salmon and saute for about 5 minutes or until it iscooked through.
    5. Transfer the salmon to the bowl with the corn and allow it to cool slightly for about 5 minutes. Add 1⁄3 cup of the enchilada sauce and 1 cup of shredded cheese andstir to combine.
    6. Pour another 1⁄3 cup enchilada sauce in the bottom of a rectangle baking dish andspread it evenly.
    7. Divide the filling between the tortillas and roll them tightly, placing them seam sidedown in the baking dish.
    8. Pour the remaining enchilada sauce evenly over the top of the enchiladas andsprinkle on the remaining 1⁄2 cup of cheese.
    9. Cover the baking dish with foil and bake for 20-30 minutes. Remove the foil andbake for another 5 minutes or until the cheese starts to brown.
    10. Serve with your favorite toppings such as sliced avocado, cilantro, jalapenos, andsour cream
    11. Enjoy!