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Smoked Salmon Enchiladas Dated 1966 Recipe

Ingredients

How to make it

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

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The Cook

chefmeow Garland, TX

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