Smoked Trout Enchiladas

Name: Smoked Trout Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 corn tortillas (6 in.); 113 grams 1/2 cup nonfat cream cheese; 118 milliliters fat-skimmed chicken broth; 539 grams can green enchilada sauce; 177 milliliters chopped green onions (including tops); 118 milliliters shredded reduced-fat jack cheese; 118 milliliters lime juice; 237 milliliters thin red onion slices; 340 grams boned, skinned smoked trout

Smoked Trout Enchiladas requires around 45 minutes from start to finish. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 11g of protein, 16g of fat, and a total of 333 calories. This recipe serves 4. A mixture of enchilada sauce, corn tortillas, nonfat cream cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

In a bowl, mix red onion slices and lime juice.

Ingredients you will need

Lime Juice

Red Onion

Equipment you will use

Bowl

Break trout into flakes.

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Trout

Cut cream cheese into 1/2-inch chunks.

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Cream Cheese

Mix enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3-quart (9- by 13-in.) casserole.

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Enchilada Sauce

Chicken Broth

Stack tortillas and put in a microwave-safe plastic bag but do not seal.

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Tortilla

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Ziploc Bags

Microwave

Heat in a microwave oven on full power (100%) just until hot, 1 to 2 minutes.

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Microwave

Oven

Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack at 1 end of the casserole. Scatter 1/8 of the trout, cream cheese, and green onions across center of 1 tortilla.

Ingredients you will need

Cream Cheese

Green Onions

Tortilla

Dip

Trout

Roll to enclose filling and set, seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work.

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Tortilla

Sauce

Roll

Pour remaining enchilada sauce mixture over and around filled tortillas.

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Enchilada Sauce

Tortilla

Bake in a 400 oven until sauce bubbles, 10 to 12 minutes (about 9 minutes in a convection oven).

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Sauce

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Oven

Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more.

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Monterey Jack Cheese

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Oven

With a slotted spoon, lift the red onion slices from bowl and scatter over the enchiladas.

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Red Onion

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Slotted Spoon

Bowl

Serve with a wide spatula. Season to taste with lime juice from the bowl.

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Lime Juice

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Spatula

Bowl

Equipment

Ingredients

Servings:

corn tortillas (6 in.)113grams

1/2 cup nonfat cream cheese 118milliliters

fat-skimmed chicken broth 539grams

can green enchilada sauce 177milliliters

chopped green onions (including tops)118milliliters

shredded reduced-fat jack cheese 118milliliters

lime juice 237milliliters

thin red onion slices 340grams

boned, skinned smoked trout

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.