* 14.75 oz can of pink or red salmon (drained)
* 4 oz can diced green chilies (drained)
* 3/4 cup green onions (chopped)
* 1/2 cup cilantro (chopped)
* 16 oz container of Sour Cream (1 1/2 cup)
* 2 cups cheddar cheese (shredded)
* 1 1/2 tsp ground cumin
* 8 - 8 in tortillas
* 8 tbsp cream cheese
* 1 - 19oz can of enchilada sauce (1 3/4 cup)
PREHEAT OVEN to 350 degrees F.
To make enchilada filling please combine the salmon, chilies, green onions, cilantro, cumin, sour cream and 1 1/2 cups of shredded cheese. Place approxamately 1/2 cup of filling into the center of each tortilla and top with 1 tbsp cream cheese.
Roll tortilla like a fruit roll up. Then place seam side down into an oiled 9x13 baking dish. Pour the enchalada sauce over the top of all the enchiladas. Then Cover w/ tin foil and place in oven for aprox 45 min until sauce is bubbling and enchaladas are slightly browned.
Remove the tin foil and sprinkle on the remaining 1/2 cup of cheese then cook for another 15 min until cheese has melted. Each enchilada is a serving. Makes 8 servings for adults or 16 servings for kids.
You can change the salmon to any other type of cooked meat you want or prefer. You can make up the enchilada's (before cooking) and freeze making your own TV dinner. It's super fast and easy and extreamly tasty. I hope you all enjoy!!
* 1 cup dry white rice
* 2 cups water
* 2 - red peppers
* 6 - green onions
* 3 tbsp oil/butter
* salt & pepper to taste
pour the water into a saucepan and boil. Add the dry rice. Bring to a boil then cover and turn down heat to low and let cook for 15-20 min (until all water is gone)
chop up both the red peppers & green onions then add a little bit of oil or butter into a skillet and cook until tender. Add salt & pepper to taste.
when rice is done add to skillet and mix together, slightly browning rice. Place into a serving bowl and serve.
Super easy and no fuss side dish. you can add any vegetable or not add anything. white rice is such a nice addition to any dish. I love it with broccoli or summer squash w/ zucchini during the winter months. Enjoy!