Smoked Salmon Enchiladas Recipes

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SMOKED SALMON QUESADILLAS WITH CREAMY CHIPOTLE SAUCE



Smoked Salmon Quesadillas with Creamy Chipotle Sauce image

These extra-special quesadillas take just minutes to make, but you'll want to savor them for as long as possible. Sprinkle the cheesy wedges with chopped fresh cilantro. -Daniel Shemtob, Irvine, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings (2/3 cup sauce).

Number Of Ingredients 13

1/2 cup creme fraiche or sour cream
2 tablespoons minced chipotle peppers in adobo sauce
2 tablespoons lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
QUESADILLAS:
1/4 cup cream cheese, softened
2 ounces fresh goat cheese
3 flour tortillas (8 inches)
3 ounces smoked salmon or lox, chopped
1/4 cup finely chopped shallots
1/4 cup finely chopped roasted sweet red pepper
Coarsely chopped fresh cilantro

Steps:

  • In a small bowl, mix the first 5 ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. , Place quesadillas on a greased griddle. Cook over medium heat until lightly browned and cheeses are melted, 1-2 minutes on each side. Serve with sauce; top with cilantro.

Nutrition Facts : Calories 453 calories, Fat 28g fat (16g saturated fat), Cholesterol 74mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 0 fiber), Protein 15g protein.

SMOKED SALMON ENCHILADAS



Smoked Salmon Enchiladas image

Make and share this Smoked Salmon Enchiladas recipe from Food.com.

Provided by Timothy H.

Categories     Southwestern U.S.

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.
  • Pour remaining enchilada sauce mixture over and around filled tortillas.
  • 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.
  • 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.

Nutrition Facts : Calories 1653.2, Fat 78.1, SaturatedFat 37.5, Cholesterol 256.3, Sodium 5793.9, Carbohydrate 140.8, Fiber 21.1, Sugar 31.8, Protein 103.8

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