A healthy, unique spin on enchiladas – these grilled salmon enchiladas are an excellent choice for dinner!

Grilled Salmon Enchiladas


4 – 10″ Tumaro’s New York Deli Style Wraps – Sourdough

1 lb. cooked salmon, flaked

1⁄2 cup water

1⁄4 cup Tomato Paste

1 Tablespoon vegetable oil

1⁄2 teaspoon chili or cayenne powder

2 teaspoons jalapeños, fresh or canned, chopped

1 clove garlic, minced

1/8 teaspoon cumin

2 Tablespoons onion, minced

2 Tablespoons scallions, minced

1⁄4 cup shredded reduced fat Mexican-blend cheese

1⁄4 cup low fat sour cream (“Mom” prefers organic)


Grill salmon until just opaque in center, 4 to 5 minutes per side. In a medium saucepan, combine water, tomato paste, oil, chili powder, jalapeños, garlic, cumin, and onions. Stir until smooth and heated through. Spoon about 1/3 of the sauce in bottom of a medium baking dish. To assemble each enchilada, wet both sides of tortilla in remaining sauce, place 1⁄4 of the salmon down the center of the tortilla and sprinkle with 1 Tablespoon of cheese. Roll tortilla and place seam side down in baking dish. Continue with remaining 3 tortillas. Pour remaining sauce over the four enchiladas.

Bake for 10 minutes in a 350°F oven until hot and bubbly. Top with sour cream and serve.

*Recipe and image courtesy of Tumaro’s.*