Salmon Enchiladas

Cooking Time
25

Portions
8

Ingredients

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• g Country Range Salmon Fillets (170-200g)
• g Country Range 10" Tortilla Wraps
•   tbsp Country Range Fajita Seasoning
• g Country Range Mild Salsa
• g Country Range Sauce for Chilli Con Carne
• g Country Range Grated Mozzarella and Cheddar Cheese
• g Refried Beans
• g Sour Cream
• g Guacamole

• 1

  Step 1

  Cut Salmon fillets in half lengthways
• 2

  Step 2

  Oil a baking tray and place Salmon fillets in tray
• 3

  Step 3

  Brush fillets with oil and coat with Fajita seasoning
• 4

  Step 4

  Bake in a pre-heated oven (180°c) for 6 minutes
• 5

  Step 5

  Remove from oven and allow to cool
• 6

  Step 6

  Lay out a tortilla wrap on a clean surface
• 7

  Step 7

  Spread a tablespoon of refried beans in to the centre and spread to create a salmon sized area
• 8

  Step 8

  Add a piece of the part-cooked salmon
• 9

  Step 9

  Fold the ends in over the salmon and roll into a tight cigar shape and repeat until all 8 enchiladas are made
• 10

  Step 10

  Take another baking tray and spoon a layer of the Chilli Con Carne Sauce across the bottom of the tray
• 11

  Step 11

  Add the rolled enchiladas, keeping them tight together
• 12

  Step 12

  Cover with a good handful of Mozzarella and Cheddar Cheese
• 13

  Step 13

  Bake for approximately 12 mins
• 14

  Step 14

  Remove from oven and add salsa, guacamole, sour cream and Jalapenos to the top and serve with a side salad

Ingredients

• 4 g Country Range Salmon Fillets (170-200g)
• 8 g Country Range 10" Tortilla Wraps
• 1 tbsp Country Range Fajita Seasoning
• 100 g Country Range Mild Salsa
• 100 g Country Range Sauce for Chilli Con Carne
• 150 g Country Range Grated Mozzarella and Cheddar Cheese
• 150 g Refried Beans
• 150 g Sour Cream
• 150 g Guacamole