Salmon Enchiladas

Miss Alaska, Sydnee Waggoner, submitted this recipe for Salmon Enchiladas. Photo
Miss Alaska, Sydnee Waggoner, submitted this recipe for Salmon Enchiladas.

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INGREDIENTS

1 onion
1 clove garlic
2 tbsp. vegetable oil
1 large can tomatoes
2 cans chopped green chilies
2 cups cooked salmon
1 tsp salt
chicken bouillon cubes
1/4 cup water
1 tsp cumin
3 cups half & half
12 flour tortillas
1 lb grated Monterey Jack cheese

PREPARATION:

  1. Sauté onion & garlic in oil. Add tomatoes, green chilies, cumin, salt & salmon. Simmer 5 minutes.
  2. In a saucepan, dissolve bouillon cubes in ¼ cup boiling water & add half & half.
  3. Dip each tortilla in hot oil, then into half & half mixture. Add salmon mixture and roll up.
  4. Place in a large baking dish. Pour half & half on enchiladas covering completely.
  5. Top with grated cheese and bake at 350 for 30 minutes.
This recipe appears in: Southwestern

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