Smoked Salmon Enchiladas with Salsa Roja

Smoked Salmon Enchiladas with Salsa Roja

Author: DeeAnne Sathe Redondo Beach, California

Serves: 4

Ingredients

1 teaspoon ground cumin
2 ounce dried ancho chilies with stems removed
1 ½ cup hot water
1 ¼ cup olive oil
1 medium yellow onion peeled and finely diced
2 cloves garlic
1 jalapeno pepper finely chopped
½ teaspoon oregano
1 cans 14 ounce chicken stock
¼ cup fresh brewed coffee
½ teaspoon salt
1 tablespoon flour
1 pound smoked salmon
8 corn tortillas
¼ pound Monterey jack cheese, grated
1 pound smoked salmon, flaked

Instructions

Salsa Roja (Can be made up to three days ahead and stored refrigerated.)
Toast cumin in large skillet over low heat for 2 minutes.
Remove from heat and set aside.
Add dried ancho chilies to pan and heat 3 to 5 minutes until pliable.
Transfer chilies to a bowl and add with hot water.
Allow chilies to soak for at least 15 minutes until soft.
Heat cast iron Dutch oven or medium skillet and then add 1 tablespoon oil.
Add cumin, 1 cup onions, garlic, jalapeno, and oregano.
Cook until soft, about 5 minutes.
Add chilies and water.
Stir in chicken broth, coffee, and salt.
Bring mixture to a boil.
Reduce heat and simmer 1 hour.
Transfer mixture to blender.
Securely fasten lid.
Using lowest speed setting, blend gently.
Gradually increase speed until pureed.
Enchiladas
Preheat oven to 350 degrees.
Spread 1 cup of salsa evenly on bottom of 13X9 glass baking dish.
Heat large skillet or Dutch oven over medium heat for 1 minute.
Using a paper towel dipped in olive oil, quickly wipe skillet.
Place tortilla in skillet and gently warm on both sides.
Fill tortilla with ⅛ of the cheese and ⅛ of the salmon.
Roll gently and place seam side down in baking dish.
Heat and fill remaining tortillas.
Pour remaining salsa over tortillas.
Sprinkle with remaining onion if desired.
Cover dish with foil and bake for about 15 minutes until cheese is melted.
Serve immediately.