Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 flour tortillas	May use whole wheat tortillas
4 cups canned salmon, in water, drained
1 (15 oz.) can no added salt black beans	drained and rinsed
1 cup frozen whole kernel corn, thawed
1 (10 oz.) can enchilada sauce
1 small onion, finely chopped	Wash, peel and chop
2 teaspoons chili powder
2 teaspoons cumin
8 oz. low fat cheddar or Monterey Jack cheese
1/2 cup light sour cream
1/2 cup salsa
1 Avocado, peeled (optional)	Wash, seed, peel and dice

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees F
2	Spray baking pan with cooking spray; Line pan with 4 flour tortillas
3	Mix together the salmon, corn and beans	or Salmon
4	Spread 1/3 mixture over tortillas
5	Sprinkle with 1/3 of cheese
6	Layer with 4 tortillas.  Spread the remaining salmon mixture over the top. Add the remaining cheese.
7	Cover with foil and bake for 25 minutes until hot throughout
8	Sprinkle with remaining cheese
9	Return to top shelf under broiler for 1-2 minutes until cheese is just browned.	Cook until internal temperature reaches 165° F for 15 seconds.
10	Serve with sour cream, avocado and salsa as desired