Enchiladas with Burren Smoked Irish Organic Salmon


Prep Time: 


Cook Time: 



  • 2 - 4 People

Dietary Needs: 


Sauce: ca. 400 g / 140z chopped tomatoes 500 ml / 2.5 cups of broth 1 tblsp chili powder 1 garlic clove 1/2 tsp dried oregano 1/2 tsp ground cumin Enchiladas: 150 g / 1 cup red onion, sliced 110 ml / 1⁄2 cup lime juice 340 g / 3⁄4 lb Burren Irish Organic Hot Smoked Salmon, plain 110 g / 1⁄2 cup / 4oz cream cheese 8 corn tortillas (6-inch/15 cm in diametre) 120 g / 3⁄4 cup chopped spring onions (green onions) including top parts 100 g / 1⁄2 cup shredded Parmesan/cheddar cheese Greek yoghurt for serving Fresh coriander leaves for serving


For the enchilada sauce:

  1. In a small saucepan, make the broth and add the tomato pieces as well as the rest of the ingredients, and bring everything to a boil.
  2. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally.

For the enchiladas:

  1. Heat the oven to 200°C / 400°F.
  2. In a bowl mix red onion slices and lime juice.
  3. Cut cream cheese into little pieces.
  4. Pour 1 cup of the enchilada sauce into a shallow rectangular (22 x 33 cm or 9 x 13 inch) casserole.
  5. Heat tortillas gently in a frying pan without any butter or oil. Don't let them go crusty or you won't be able to roll them up.
  6. Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat.
  7. Stack on a separate plate.
  8. Scatter 1/8 each of the smoked salmon, cream cheese, onion slices and green onions across center of the tortilla.
  9. Roll up the tortilla and set, seam down, in the casserole. Repeat to fill remaining tortillas.
  10. Pour remaining enchilada sauce mixture over and around filled tortillas. Sprinkle cheese over enchiladas.
  11. Bake in oven until sauce bubbles and the cheese is nicely browned, 12 to 15 minutes.
  12. Serve with a wide spatula.
  13. Season to taste with the rest of the lime juice from the bowl.
  14. Serve with Greek yoghurt and coriander leaves.

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