*Keep in mind that you can move the spice factor up a notch if you enjoy more of a kick. Add some cayenne pepper or hot sauce to taste to the corn/onion mixture or salmon as it cooks!
- 1 small onion (small chop)
- 3 ears of fresh corn (frozen or canned will also work if corn is out of season)
- 1lb Wild for Salmon, loose ground salmon
- 1 bottle Green Chile Marinade/ sauce
- 1 medium Hass avocado
- ½ cup shredded Mexican cheese (cheddar, jack or a combination is fine, too)
- 1Tblsp Mexican spice blend (or chili seasoning)
- 4-6 medium tortillas
- 1 bundle fresh cilantro (optional garnish
- Preheat oven to 350° F.
- Cut the corn off the cob.
- Heat a sauté pan over medium high heat and add 1 Tblsp. of olive oil. Add the chopped onions and corn to the sauté pan and cook, stirring occasionally for about 8 minutes. Season with ½ of the Mexican spice blend. After the corn has started to brown, pull off heat and put in separate bowl.
- Season the salmon well using 1/3 cup of the green chili marinade. Using the same pan, heat butter or olive oil and then cook the ground salmon until cooked through, chopping it up as it cooks about 4-5 minutes.
- Remove salmon from heat and place in another bowl.
- Assemble enchiladas using corn mixture, ground salmon, sliced avocado and shredded cheese. Roll tightly and place side-by-side in a baking dish. Pour the Green chili sauce over the top until it is evenly coated and top off with more shredded cheese.
- Cover baking dish with foil and bake for 20-30 minutes. During the last 5 minutes of baking, remove foil and let the cheese brown (you can use the broiler for this as well).
- Serve topped with more avocado, sour cream (if desired) and a sprinkle of cilantro (optional).