Chef Kellie

"I love Salmon, and the health benefits are endless. Grilled, baked, broiled, smoked, on a salad, in a sandwich, or caught with my two front teeth right out of the stream, hands tied behind my back. Ok, maybe that last part never happened, but it doesn’t mean I’ll never try! Below is a Salmon recipe that even the most finicky fish eaters will enjoy!

Healthy Salmon and Black Bean Enchiladas
Yields 4-6 servings

You will need:

8-10 soft corn tortillas

2 ? cups lightly poached and flaked Salmon (skin removed)

1 can black beans (rinsed and drained)

1-cup light sour cream

2? cups shredded Monterey jack cheese

? cup softened goat cheese

1? cups light cream

1 can chopped green chilies

1 small red onion (chopped fine)

? cup black olives

? cup chopped cilantro

1? tsp ground cumin

1 tsp salt

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Directions

Poach salmon in large saute‘ pan (just until pink). Remove from pan and flake lightly with fork. In medium size bowl, combine light cream, half of green chilies and ˝ tsp. of cumin. Place tortillas in cream mixture and let soak for a few minutes. Reserve 1-1/2 cups Monterey and a small amount of cilantro. In large bowl, combine all remaining ingredients, salmon last, as not to break it up too much. Pour 1/2-3/4 cup cream mixture in bottom of 9x11 baking dish. Place tortillas in baking dish one at a time, fill w/salmon mixture, roll seam side down and repeat. Pour remaining cream mixture on top, sprinkle with reserved Monterey and cilantro. Cover w/foil and bake in preheated 350-degree oven for 20-25 minutes or until liquid has baked into enchiladas. Uncover and bake an extra 10 minutes to lightly brown cheese. Serve with extra toppings such as sour cream, salsa and jalapenos.

Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.