Salmon Enchiladas Recipe
Enchiladas filled with fresh salmon.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon Filling
Method
Assembly and Baking
- 1
Prepare the Salmon
Preheat the oven to 375°F (190°C). In a skillet over medium heat, add olive oil. Once hot, add chopped onion and minced garlic and sauté until translucent, about 3-4 minutes. Add the salmon fillet, salt, and pepper. Cook until the salmon is flaky, about 5-7 minutes. Remove from heat and let cool before flaking the salmon into bite-sized pieces.
- 2
- 3
Prepare the Enchiladas
Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable. Take one tortilla, add a generous spoonful of the salmon filling, and roll it up tightly. Place seam-side down in a greased baking dish. Repeat with remaining tortillas.
- 4
Bake the Enchiladas
Once all enchiladas are in the baking dish, cover with your favorite enchilada sauce. Bake in the preheated oven for about 20 minutes, or until heated through and slightly bubbly.
- 5
Serve
Remove from the oven and let cool for a few minutes. Serve with additional lime wedges and fresh cilantro on top.
