Makes 4 servings

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.

How to Make It

Step 1

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

Step 2

Break trout into flakes.

Step 3

Cut cream cheese into 1/2-inch chunks.

Step 4

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

Step 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.

Step 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.

Step 7

Pour remaining enchilada sauce mixture over and around filled tortillas.

Step 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.

Step 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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