This is my go to dish for company. It is a one pot dish. It is abundant and it hits all flavor points. —Maria Long
4 to 6
Lbs of skinless wild salmon
Big onion chopped
Big garlic cloves chopped
Can of Trader Joe's diced fire roasted tomatoes
Of chopped chipotle in adobo (optional)
Of Trader Joe's frozen roasted corn
Of shredded Monterrey Jack cheese
4 to 6
Strips of bacon
small bunch of chopped cilantro
of ground cumin
Of both salt and pepper
the juice of one lemon
bottle of Trader Joe's enchilada sauce
6 to 8
Trader Joe's handmade flour tortillas
Of corn or canola oil.
Medium sized potato diced into small cubes
In This Recipe
In a big pan with a lid, fry the bacon at medium heat. Leave the fat in the pan and crumble the bacon. Set aside for later.
Add the corn or canola oil and saute the onion, the potato and the garlic until translucent.
Add the tomatoes, the chipotle, the frozen corn, the salt, the pepper and the cumin. Let this simmer for 6 or 7 minutes.
Add the THAWED if frozen, salmon, half the bottle of enchilada sauce,and the lemon juice, and cover for 4 or 5 minutes.
Turn off the heat. Break up the cooked salmon with a wooden spoon and combine it with the sauce until it looks like hash. Add the avocado, the cilantro, the crumbled bacon, and one cup of the cheese, and stir until combined. taste to see if you need more salt or pepper.
In an oven proof casserole spread some enchilada sauce on the bottom. Lay each flour tortilla one at a time, fill it with salmon filling, rolling it so the seam is face down, until they are all in one layer.
Cover with the rest of the enchilada sauce and top with the rest of the grated cheese. Heat in the oven until the cheese is melted, and serve.