Recipe

Smoked Salmon Enchiladas Dated 1966 Recipe


Smoked Salmon Enchiladas Dated 1966 Recipe Chefmeow / All my dishes
1 year, 9 months ago
SMOKED SALMON ENCHILADAS DATED 1966 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Davidson Estate in Terrell, Texas in 1987. Notation indicates this recipe came from a church friend who was a fa... More
Prep:10m Cook:30m Servings:6

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Ingredients
  • 1 tablespoon vegetable oil
  • 32 ounces smoked salmon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 2 cups enchilada sauce (recipe below)
  • 2 cups shredded iceberg lettuce
  • 2 cups shredded Colby cheese
  • 12 ounce package corn tortillas
  • 1 red onion chopped
  • 1/2 cup sour cream
  • Enchilada Sauce:
  • 1/4 cup vegetable oil
  • 1/3 cup finely minced white onion
  • 2 cloves garlic finely minced
  • 10 long red chilies
  • 2 cups water
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 2 fresh tomatoes pureed

Directions
  1. Heat oil in a large skillet over medium heat.
  2. Add smoked salmon pieces and cook until light brown.
  3. Season with cumin and chili powder.
  4. Pour in enchilada sauce and simmer 15 minutes stirring occasionally.
  5. In a separate skillet over medium heat warm tortillas.
  6. To assemble enchiladas dip a tortilla in enchilada sauce and place on a serving plate.
  7. Spoon some salmon and sauce then add lettuce, cheese, onion and sour cream.
  8. Top with another tortilla that has been dipped in the sauce.
  9. Repeat layering as many times as you wish.
  10. To make sauce put chilies and water in saucepan and bring to a boil.
  11. Simmer 20 minutes.
  12. Remove chilies and cool under running water reserving cooking water.
  13. Cut off stem then cut chilies in half and remove seeds under running water.
  14. Cut in pieces and place in blender with 1 cup water then blend well to puree.
  15. In skillet brown flour a little then place oil in saucepan and sauté onion.
  16. When transparent add garlic and sauté one minute.
  17. Add flour to mixture and stir well for 1 minute.
  18. Add chile puree and cook stirring constantly for 2 minutes.
  19. Add reserved cooking water plus extra water to thin if necessary.
  20. Add salt and tomato or tomato sauce then simmer 10 minutes.

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