Here’s How to Make Grilled Salmon Enchiladas
The folks at Tumaro’s Gourmet Tortillas have unveiled their new line of New York Deli Style wraps and provided a great recipe if you are looking to mix up your enhiladas this summer. The new wraps come in five varieties: Rye, Pumpernickel, Sour Dough, Everything and Cracked Pepper.
Jump on the recipe below, if you’re so inclined:
- Grilled Salmon Enchilada
- 4 – 10″ New York Deli Style Wraps – Sourdough
- 1 lb. cooked salmon, flaked
- 1⁄2 cup water
- 1⁄4 cup Tomato Paste
- 1 Tablespoon vegetable oil
- 1⁄2 teaspoon chili or cayenne powder
- 2 teaspoons jalapeños, fresh or canned, chopped
- 1 clove garlic, minced
- 1/8 teaspoon cumin
- 2 Tablespoons onion, minced
- 2 Tablespoons scallions, minced
- 1⁄4 cup shredded reduced fat Mexican-blend cheese
- 1⁄4 cup low fat sour cream
Grill salmon until just opaque in center, 4 to 5 minutes per side. In a medium saucepan, combine water, tomato paste, oil, chili powder, jalapeños, garlic, cumin, and onions. Stir until smooth and heated through. Spoon about 1/3 of the sauce in bottom of a medium baking dish. To assemble each enchilada, wet both sides of tortilla in remaining sauce, place 1⁄4 of the salmon down the center of the tortilla and sprinkle with 1 Tablespoon of cheese. Roll tortilla and place seam side down in baking dish. Continue with remaining 3 tortillas. Pour remaining sauce over the four enchiladas. Bake for 10 minutes in a 350°F oven until hot and bubbly. Top with sour cream and serve.
