Ingredients

How to make it

  • In a bowl mix red onion slices and lime juice.Cut cream cheese into 1/2 inch chunks.Mix enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3 quart (9X13 inch) casserole.
  • Stack tortillas and put in a microwave safe plastic bag but do not seal. Heat in a microwave oven on full power just until hot, about 1 to 2 minutes.
  • Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack at 1 end of the casserole. Scatter 1/8 of the trout, cream cheese, and green onions across center of 1 tortilla. Roll to enclose filling and set, seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work.
  • Pour remaining enchilada sauce mixture over and around filled tortillas.
  • Bake in a 400 F oven until sauce bubbles, 10 to 12 minutes. Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more.
  • With a slotted spoon, lift the red onion slices from the bowl and scatter over the enchiladas. Serve with a wide spatula. Season to taste with lime juice from the bowl.

Reviews & Comments 2

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    " It was excellent "
    lisaannegrif ate it and said...
    These were really great. I will definitely make them again. Thanks for the recipe.
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    " It was excellent "
    marymaybe ate it and said...
    This was fantastic. I am just sorry I did not take a photo, ya know sometimes ya just don't want to mess with the camera cause the dish smells so good..well this is one of those. Next time i will. I topped with sour cream and jalepenos and had black bean and corn salad on the side. thanks 5+
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  • mrspotatohead 6 years ago
    Wow - smoked salmon enchiladas? I've got to try this one!!!
    Was this review helpful? Yes Flag

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