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Healthy Salmon and Black Bean Enchiladas
8-10 soft corn tortillas |
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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. Try this dish with a beautiful glass of Villa Tremani Chardonnay/> |
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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.
Anthony G. Alessi, MD
Charles Glassman, MD
Dale Peterson, MD
Mache Seibel, MD
Peter Weiss, MD
Mitchell Yass, DPT
Dr. Howard Peiper
Dr. Mary Riggin
