SALMON ENCHILADAS
- 1 small butternut squash, peeled, cut into cubes or sticks (10-12 ounces)
- 1 medium onion sliced
- 2 tablespoons extra virgin olive oil, divided use
- 1 tablespoons vinegar
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt
- 1 ½ pounds salmon fillets (Alaska Sockeye Salmon is best!)
- 12 corn tortillas
- 2 (10-ounce) cans enchilada sauce
- 1 ½ cups grated Mexican style cheese blend
Ingredients
Preheat broiler to medium. Place a large heavy bottom saute pan over high heat until very hot. Add the squash and onion to the dry pan and let cook 1-2 minutes until slightly colored. Add 1 tablespoon olive oil and cook 2 minutes more. Add the spices and vinegar and season generously with salt. Remove vegetables from pan and scrape any remaining bits with a spatula. Heat the remaining 1 tablespoon of olive oil over high heat in the same pan and add the burgers, crumbling them with a spatula as they cook until just done. Remove from the pan.
On a cutting board, place two tortillas per serving overlapping by half, evenly divide the vegetables and burger among them. Roll and place in a baking dish just large enough to hold all of them. Pour the enchilada sauce over the top and top with bits of crumbled goat cheese.
Place under the broiler and cook until cheese is just browned and the sauce is bubbling.
Serve with black beans and rice.
Serves 4-6