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Author Notes: Living in Alaska for 20 years ,we have eaten salmon a lot of ways and find this family recipe one of our favorites! —Nathan Hamner
Serves 10 people
- 1 pint Canned salmon
- 1/2 can Cream of chicken soup
- 1/2 can Cream of mushroom soup
- 1 medium diced Onion
- 1 cup Cottage cheese
- 2 cups shredded Cheddar cheese
- 1 lb container Source cream
- 1 large can Red enchilada sauce
- Stir together in mixing bowl salmon ,1/2 can cream of mushroom & chicken soup ,onion and cottage cheese . Set aside This is the enchilada filling .
- Spoon tortillas with filling and roll , place them into oven safe casserole dish. Stir in mixing bowl remaining 1/2 cans of soup with 1lb container source cream and spread out over enchiladas. Pour 1 large can of red enchilada sauce over the top and bake for 30 to 45 minutes and garnish with grated cheese and onions! Enjoy:)
- This recipe was entered in the contest for Your Best Recipe with Salmon
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