Smoked Trout Enchiladas
Notes: In his native Veracruz, Mexico, Eligio Hernandez of Sunset's editorial services department enjoyed the taste of trout wrapped in cornhusks and cooked on a comal over a fire. This cooking method gives the fish a firm texture and smoky flavor. He also likes meats cooked in salsa verde-- green chili sauce. The two components combine well in his version of enchiladas. The tortillas must be fresh; otherwise they crack when rolled.
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- Calories: 427
- Calories from fat: 27%
- Protein: 35g
- Fat: 13g
- Saturated fat: 4.4g
- Carbohydrate: 45g
- Fiber: 3.7g
- Sodium: 2534mg
- Cholesterol: 35mg
- 1 cup thin red onion slices
- 1/2 cup lime juice
- 3/4 pound boned, skinned smoked trout
- 1/2 cup (4 oz.) nonfat cream cheese
- 1 can (19 oz.) green enchilada sauce
- 1/2 cup fat-skimmed chicken broth
- 8 corn tortillas (6 in.)
- 3/4 cup chopped green onions (including tops)
- 1/2 cup shredded reduced-fat jack cheese
- 1. In a bowl, mix red onion slices and lime juice.
- 2. Break trout into flakes.
- 3. Cut cream cheese into 1/2-inch chunks.
- 4. Mix enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3-quart (9- by 13-in.) casserole.
- 5. Stack tortillas and put in a microwave-safe plastic bag but do not seal. Heat in a microwave oven on full power (100%) just until hot, 1 to 2 minutes.
- 6. 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. 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.
- 7. Pour remaining enchilada sauce mixture over and around filled tortillas.
- 8. Bake in a 400° oven until sauce bubbles, 10 to 12 minutes (about 9 minutes in a convection oven). Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more.
- 9. With a slotted spoon, lift the red onion slices from bowl and scatter over the enchiladas. Serve with a wide spatula. Season to taste with lime juice from the bowl.
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