Stacked Coho Salmon Enchiladas

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By Lauren Grier, author of Modern Comfort Cooking: Feel-Good Favorites Made Fresh and New. Grier blogs at Climbing Grier Mountain. Recipe and photos used used with permission.

Prep: 10 minutes | Cook: 45 minutes

August 15, 2021

Ingredients

SERVINGS: 4-6 Serving(s)

1 pound Copper River Coho salmon
2 tablespoons olive oil
Salt and pepper to taste
1½ cups red enchilada sauce (you may have extra left over)
1 cup canned corn, drained
1 cup black beans, drained, rinsed
2 tablespoons jarred jalapeño juice
1 tablespoon lime juice
1 cup cheddar cheese, shredded
4 ounces plain cream cheese, at room temperature
12 6-inch flour tortillas
Pico de gallo, for garnish
Sour cream, for garnish
Cilantro, for garnish

Preparation

Preheat oven to 400° F. Place Coho on a baking sheet. Sprinkle top with salt, pepper, and olive oil. Place the salmon into the oven and bake for about 12–14 minutes. Remove from oven and allow Coho to cool.

Use a fork to shred the salmon into a large bowl. Add 1 cup enchilada sauce, corn, black beans, jalapeño juice, cream cheese, and lime juice to the bowl with the salmon. Mix until well combined. Spray an 11x7-inch baking dish with non-stick cooking spray. Pour ¼ cup of enchilada sauce in the bottom of the baking dish. Top with 3 overlapping flour tortillas, 1/3 of the salmon mixture, and ¼ cup cheese. Repeat layers 2 more times. Top with remaining three tortillas and remaining enchilada sauce; sprinkle cheese evenly over the top.

Bake for about 15–20 minutes or until golden brown on top. Garnish with pico, sour cream, or cilantro.

This recipe is sponsored by Copper River Salmon.