Ingredients:
1 pound salmon
1/2 cup water
1/4 cup tomato paste
2 tablespoons vegetable oil
1/4 t chili powder
1 t cayenne
2 t diced green chilis
1 t minced garlic
1/8 t cumin
2 T minced white onions
4 tortillas
shredded mexican cheese
sour cream
Supplies:
Hot Plate + Large Pot + Small Pot
Toaster Oven + 9" Square Baking Dish
Directions:
Begin by preparing the salmon - you can boil, grill, barbeque, etc. With the Spice Studio Setup, boiling seemed most practical. When salmon is cooked, remove from heat and drain water. Set aside to cool.
HOT PLATE TIP: I like to heat the water up in the electrical kettle first before putting it in the pot, because the hot plate takes a while to get water boiling on its own.
In the meantime, mix the water, tomato paste, oil, seasonings and onions in a small pot. Place on hot plate and cook on medium heat for several minutes until onions begin to soften. Remove from heat.
Preheat the toaster oven to 350 degrees.
Place several spoonfuls of sauce in the bottom of the baking dish and spread across the bottom. Take a tortilla, spread the inside with a spoonful of enchilada sauce. Fill with salmon and cheese. Fold tortilla over and place in pan. Repeat with remaining tortillas.
Top enchiladas with remaining sauce and desired amount of cheese. Bake for 10 - 15 minutes until cheese is melted and edges of tortilla are slightly crisp.
Remove from oven. Top with sour cream and serve.
RECIPE NOTE: These enchiladas are fairly spicy. Use less cayenne if you don't like them so spicy. And for more spice, add additional cayenne or serve with pico pica hot sauce.
Best Served With: Corona w/ Lime, Corn on the Cob, and/or Chips w/Salsa and Guacamole.
Special thanks to my beautiful dinner company who joined me for libations, satiation and good conversation last night.
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