Salmon and zucchini have always been a great pairing, but have you tried this combo in some enchiladas?
Wild canned salmon doesn’t have to just mean sandwiches. This high quality protein makes for an incredible pantry staple that is ready when you need it. Add it to just about any plate … over top a green salad, in a wrap, served over rice, pasta, zucchini noodles, potatoes or squash etc., etc.
When I originally developed this recipe, it served as a filling for some jumbo pasta shells. After a few modifications, it became an enchilada meal.
As their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. There are now so many varieties, which are distinguished primarily by their sauces, fillings or form. Here are a few examples:
Enchiladas suizas are topped with a milk or cream based white sauce such as bechamel.
Enfrijoladas are topped with refried beans.
Enchiladas verdes are sauced with salsa verde and typically made with white corn tortillas, poached chicken breast and cheese.
Entomatadas are made with tomato sauce.
Enchiladas montadas are a stacked variation.
Always on the quest for something different!!
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ENCHILADAS
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- 1/3 cup butter,
- 1 cup water
- 1 pkg 'Lemon & Dill' Sauce Mix (I prefer McCormick International brand)
- 2- 213 gm EACH WILD red salmon, drained, broken into chunks (reserve juice for later)
- 300 grams fresh mushrooms, sliced
- 1 medium zucchini, diced
- 1/2 medium onion, chopped
- 284 ml cream of mushroom soup
- 100 grams cheese, grated - a blend of Parmesan & cheddar
- 10 medium SOFT flour OR corn tortillas
Ingredients
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- In a saucepan, saute onion, zucchini & mushrooms until tender-crisp; place in a large bowl & set aside.
- In saucepan, melt butter & remove from heat. Stir in water & sauce mix. Return to heat & bring to a boil, stirring constantly. Reduce heat & simmer 3 minutes.
- To bowl of sauteed vegetables add drained salmon chunks & a small amount of cooked 'dill sauce'. Lay out tortilla shells on a work surface & divide mixture between them. Blend together remaining dill sauce, reserved salmon juice & soup.
- Preheat oven to 350 F. In a 9 X 13-inch baking dish, spread some sauce over the bottom. Lay filled, rolled tortillas single file in baking dish. Pour remaining sauce over all & top with grated cheese combo. Bake about 30-40 minutes.
