Recipe - Salmon Enchiladas


Serve with green salad
Serves 8

  • 1 14.75-ounce can pink salmon, drained and bones removed
  • 1 4-ounce can diced green chilies
  • 3/4 cup green onions, chopped
  • 1/2 cup cilantro, chopped
  • 1 1/2 cups sour cream, fat free
  • 1 1/2 cups low-fat cheddar cheese, shredded
  • 1 1/2 teaspoons ground cumin
  • 8 8" flour tortillas
  • 8 tablespoons low-fat cream cheese
  • 1 1/2 cup enchilada sauce or salsa picante
  1. Preheat oven to 350°.
  2. Mix first seven ingredients in a large bowl, reserving ½ cup cheddar cheese.
  3. Place approximately ½ cup of the filling down the center of each tortilla and top each with 1 tablespoon cream cheese.
  4. Fold tortilla over filling from each end and each side to enclose filling and place, seam side down in an oiled 9"x13" baking dish.
  5. Pour enchilada sauce to cover tortillas and cover with foil.
  6. Bake approximately 45 minutes until sauce is bubbling and enchiladas slightly browned. Remove foil, sprinkle reserved cheddar cheese on top and return to oven for about 5 minutes.

Per Serving: 323 calories, 24 gm protein, 34 gm carbohydrate, 9 gm fat, 3 gm sat fat, 3 gm mono fat, 38 mg cholesterol, 2 gm fiber, 758 mg sodium.