ca. 400 g / 140z chopped tomatoes
500 ml / 2.5 cups of broth
1 tblsp chili powder
1 garlic clove
1/2 tsp dried oregano
1/2 tsp ground cumin
150 g / 1 cup red onion, sliced
110 ml / 1⁄2 cup lime juice
340 g / 3⁄4 lb Burren Irish Organic Hot Smoked Salmon, plain
110 g / 1⁄2 cup / 4oz cream cheese
8 corn tortillas (6-inch/15 cm in diametre)
120 g / 3⁄4 cup chopped spring onions (green onions) including top parts
100 g / 1⁄2 cup shredded Parmesan/cheddar cheese
Greek yoghurt for serving
Fresh coriander leaves for serving
For the enchilada sauce:
In a small saucepan, make the broth and add the tomato pieces as well as the rest of the ingredients, and bring everything to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally.
For the enchiladas:
Heat the oven to 200°C / 400°F. In a bowl mix red onion slices and lime juice. Cut cream cheese into little pieces. Pour 1 cup of the enchilada sauce into a shallow rectangular (22 x 33 cm or 9 x 13 inch) casserole.
Heat tortillas gently in a frying pan without any butter or oil. Don't let them go crusty or you won't be able to roll them up.
Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack on a separate plate. Scatter 1/8 each of the smoked salmon, cream cheese, onion slices and green onions across center of the tortilla. Roll up the tortilla and set, seam down, in the casserole. Repeat to fill remaining tortillas.
Pour remaining enchilada sauce mixture over and around filled tortillas. Sprinkle cheese over enchiladas.
Bake in oven until sauce bubbles and the cheese is nicely browned, 12 to 15 minutes.
Serve with a wide spatula. Season to taste with the rest of the lime juice from the bowl and serve with Greek yogurt and coriander leaves. Bon appetit!