Enchiladas with salmon (enchalidas)

Ingredients for Enchiladas with salmon (enchalidas)

Instructions for Enchiladas with salmon (enchalidas)

To prepare the Enchiladas with salmon (enchalidas) recipe, please follow these instructions:

To the filling, heat the oil in a thickened pot, add onions and garlic and stir at even heat for 10 minutes. They must not brown. The other ingredients are added. The filling is warmed well through low heat for approx. 5 minutes. The pot is kept hot.

Preheat the oven to 180 degrees C. An oven-proof dish is lubricated with oil. A good sweet oil is heated in a pan and the tortillas are softened in the hot oil, one at a time. Use a grill or similar to pick them up. They should have 3 - 5 seconds on each side and drip onto the kitchen roll. The tomato sauce is heated in a saucepan by low heat. Stir occasionally. Meanwhile, a couple of skeptics of the filling of each tortilla come. The tortillas are now rolled together with the joint down in a refractory dish.

The tomato sauce is poured over the enchiladas. The dish is covered with silver foil and placed in the oven for 15 minutes or until the dish is hot.

Cream fraiche pour into a small saucepan and heat it gently. It is poured over the enchiladas, which are then sprinkled with coriander and roasted almonds.