This is a rich dish best paired with a light vegetable and not much else. It’s truly delish and I think you’ll love how easy it is. Your waistband might not forgive you but you will have enjoyed the meal.
3/4 – 1 lb of grilled or broiled salmon cooked just below ‘done’
(or Chicken, shrimp, turkey, whatever you’ve got around – this is a versatile dish)
1 Pkg of cream cheese (I use lowfat – I don’t recommend non-fat) room temp
1/2 lb of Monterey Jack Cheese, grated
5 whole green onions chopped (bulbs and stalks)
1 Small can of diced mild green chilies
1 Clove of chopped garlic (or dried if you prefer)
A few dashes of Louisiana hot sauce (optional)
Salt and Pepper to taste
One cup of half and half (fat-free works fine)
A dozen or so flour tortillas
Mix cream cheese, 3/4 of the grated cheese, onions, chilies, garlic, salt and pepper into a creamy filling. No need to mix until thoroughly incorporated but just so that all ingredients are well dispersed. Place 2-3 Tbs of the filling mixture in a line through the center of the tortilla and roll the tortilla up. Place the enchilada seam-side down in a well-greased casserole. Continue to ‘stack’ the filled tortillas side by side until the pan is full. Pour the half and half over the top of the enchiladas moistening all exposed tortilla. Sprinkle remaining grated cheese, cover with foil and bake at 350 degrees for about 25 minutes; uncover and cook for an additional fifteen minutes until bubbling and starting to brown.
The salmon in this recipe can easily be substituted with turkey, chicken or another fish of your choice. I’ll try to take a picture next time I make it.