Problem: You emptied the freezer and made too much salmon for a party. Now you have to use all of it up before it goes bad.
Solution: The perfect post-party platter: Stacked Stacked Coho Enchiladas is a crowd pleaser, and fun and brings all the people to the kitchen to help out.
Bonus: All that leftover salmon is ready for another day. Enjoy!!
Ingredients
- 1 lb Copper River Coho Salmon
- 2 tbs olive oil
- Salt and pepper to taste
- 1 ½ cups red enchilada sauce
- 1 cup canned corn, drained
- 1 cup black beans, drained, rinsed
- 2 tbs jarred jalapeño juice
- 1 tbs lime juice
- 1 cup cheddar cheese, shredded
- 4 oz plain cream cheese, room temperature
- 12 6-inch flour tortillas
- Garnish with pico de gallo, sour cream, cilantro
Instructions
- Preheat oven to 400°F.
- Place Coho on a baking sheet, season with salt, pepper, and olive oil, bake for 12-14 minutes
- Remove salmon from oven and allow to cool
- With a fork, shred salmon, place into large bowl
- Add 1 cup enchilada sauce, corn, black beans, jalapeño juice, cream cheese, and lime juice to the bowl
- Mix until combined
- Spray an 11x7 baking dish with cooking spray.
- Pour ¼ cup of enchilada sauce into dish, top with three overlapping tortillas, a third of the salmon mixture, and 1/4 cup cheese
- Repeat layers 2 more times and top with remaining tortillas enchilada sauce, and cheese
- Bake for about 15 to 20 minutes or until golden brown
- Garnish with pico de gallo, sour cream, cilantro.
