Tandoori Salmon Enchiladas Recipe

Prepare the Salmon

Preheat the oven to 400°F (200°C). In a bowl, mix the salmon fillets with tandoori spice mix, olive oil, salt, and black pepper. Place the salmon on a baking sheet and bake for about 15-20 minutes or until fully cooked.

Make the Filling

Once the salmon is cooked, let it cool slightly. Flake the salmon with a fork and mix it with Greek yogurt, lime juice, and chopped cilantro. Adjust seasoning if necessary.

Assemble the Enchiladas

Warm the tortillas slightly to make them pliable. Take a tortilla, add a portion of the salmon filling, and sprinkle some shredded cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with remaining tortillas.

Bake the Enchiladas

Once all enchiladas are assembled, top them with remaining shredded cheese and any extra Greek yogurt if desired. Bake in the oven at 350°F (175°C) for about 15 minutes or until the cheese is melted and bubbly.

Serve

Remove from the oven, let cool for a few minutes, and serve with extra lime wedges and cilantro on the side.