Stacked Coho Salmon Enchiladas

Up your enchilada weekend game with these Stacked Coho Salmon Enchiladas! Fresh coho salmon baked into a cheesy tortilla topped with red enchilada sauce, pico de gallo, and more cheese! It’s a healthier, tastier twist that is a definite must-make!

Can we agree on something?

That enchiladas are a weeknight meal savor.

I will be the first to admit that meal planning and I don’t see eye-to-eye. I constantly struggle coming up with ideas to feed Mr. B and I during the work week. You’d think my inability to creatively plan was to due to pressure of serving the likes of Chrissy Teigen and John Legend every night, but nope. Just us two old farts.

Also, can we talk for two seconds about Chrissy Teigen on Snapchat? She is absolutely beautiful, but I want to be best friends with John and her. They are so laid back and freaking goofy!! I feel more people need to ride the goofball train, am I right? Chillax for five seconds and life will be so much more enjoyable!

I guarantee you Chrissy Teigen makes enchiladas at least once a week. Or at least I am secretly hoping she makes enchiladas because I know she would dig these Stacked Coho Salmon Enchiladas! The star of these enchiladas as you may have guessed is this beautiful coho salmon brought to us all the way from Cordova, Alaska. The Copper River Salmon season is currently in it’s last call now that September has arrived.

In case you missed my previous Copper River Salmon recipes, make sure to check out these Farmers’ Market Sockeye Salmon Nachos, Cuban Spiced Sockeye Salmon Tacos, and Sesame Roasted Salmon BLT. As much as I loved both the king and sockeye salmon, coho has it’s own unique qualities that make it so delicious. With a it’s firmer flesh, it holds up perfectly when mixed with cream cheese, enchilada sauce, jalapeno juice, beans, and corn stuffed into a tortilla!

So, what do you say? Try these at home and they will come become your star dish in your regular dinner rotation! Just don’t forget to invite John and Chrissy!

***This post is sponsored by Copper River Salmon. As always, all opinions expressed are 100% my own!**

Print Recipe

Stacked Coho Salmon Enchiladas

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients:

1 lb Copper River Coho Salmon

2 tablespoons olive oil

salt and pepper to taste

1 1/2 cups red enchilada sauce (*you may have extra leftover)

1 cup canned corn, drained

1 cup black beans, drained, rinsed

2 tablespoons jarred jalapeno juice

1 tablespoon lime juice

1 cup cheddar cheese, shredded

4 oz plain cream cheese, room temperature

12 6-inch flour tortillas

Pico de gallo, garnish

Sour cream, garnish

Cilantro, garnish

Directions:

Preheat oven to 400 degrees. Place coho on a baking sheet. Sprinkle top with salt, pepper, and olive oil. Place the salmon into the oven and bake for about 12 to 14 minutes. Remove from oven and allow coho to cool.

Using a fork, shred the salmon and place into a large bowl. Add 1 cup enchilada sauce, corn, black beans,  jalapeno juice, cream cheese, lime juice to the bowl with the salmon. Mix until well combined. Spray a 11 x 7 baking dish with non-stick cooking spray. Pour 1/4 cup of enchilada sauce in the bottom of the baking dish. Top with three overlapping flour tortillas, third of the salmon mixture, and 1/4 cup cheese. Repeat layers two more times. Top with remaining three tortillas and remaining enchilada sauce; sprinkle cheese evenly over the top. Bake for about 15 to 20 minutes or until gold brown on top. Garnish with pico, sour cream, or cilantro!

All images and text ©Lauren Grier for The Curious Plate

“As we wrap up our gastronomic journey, we hope you’ve enjoyed exploring the delectable world of Stacked Coho Salmon Enchiladas on our blog. Stay tuned for more culinary adventures and tips to satisfy your seafood cravings. Thank you for being a part of our culinary community!”