Weeknight Salmon Enchiladas

Name: Weeknight Salmon Enchiladas | Recipes | Trident Seafoods
Yield: 4 servings
Ingredients: 4 Trident Alaska Salmon Burgers, chopped; 1 Tbsp olive oil; 1 small onion, diced; 1 bell pepper (red or green), diced; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp chili powder; ½ tsp smoked paprika; Salt and pepper, to taste; 1 can (10 oz) red enchilada sauce; 8 small flour tortillas (or corn tortillas); 1 cup shredded Monterey Jack cheese; ¼ cup chopped cilantro, for garnish; 1 avocado, sliced; Sour cream, for serving

40 minutes 4 servings

Savory Salmon Enchiladas made with chopped Trident Alaska Salmon Burgers, sautéed onion, bell pepper, and garlic, seasoned with cumin, chili powder, and smoked paprika. Rolled in tortillas, smothered in red enchilada sauce, topped with Monterey Jack cheese, and baked to perfection. Garnished with cilantro, avocado, and sour cream.

Ingredients

4 Trident Alaska Salmon Burgers, chopped
1 Tbsp olive oil
1 small onion, diced
1 bell pepper (red or green), diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
Salt and pepper, to taste
1 can (10 oz) red enchilada sauce
8 small flour tortillas (or corn tortillas)
1 cup shredded Monterey Jack cheese
¼ cup chopped cilantro, for garnish
1 avocado, sliced
Sour cream, for serving

Directions

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they start to soften, about 4 minutes. Add the minced garlic and cook for another 1 minute. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 1 minute to let the spices bloom.
Add the chopped Trident Alaska Salmon Burgers to the skillet. Gently fold the salmon into the onion and pepper mixture until well combined. Remove from heat.
Pour a thin layer of enchilada sauce into the bottom of the prepared baking dish. Lay out a tortilla and add about 2-3 tablespoons of the salmon filling down the center. Sprinkle a little shredded cheese over the filling, then roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it evenly. Sprinkle the rest of the shredded cheese over the top.
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for another 5-7 minutes, until the cheese is melted and bubbly. Remove the enchiladas from the oven and garnish with chopped cilantro. Serve with sliced avocado and a dollop of sour cream on the side. Enjoy!