Southwest Style Salmon Casserole
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 |
Posted in Seafood Dinner Recipes
