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