Let spice and smoke come together for a crazy delicious Mexican-inspired recipe.

Ingredients:

• 1 cup thin red onion slices
• 1/2 cup lime juice
• 3/4 lb. smoked fish, chunked
• 1/2 cup cream cheese
• 1 can green enchilada sauce (salsa verde)
• 1/2 cup chicken broth
• 8 corn tortillas
• 3/4 cup chopped green onions (including tops)
• 1 1/2 cup shredded jack or chihuahua cheese

Directions:

In a bowl, mix red onion slices and lime juice. Cut cream cheese into 1/2 inch chunks. Mix enchilada sauce with chicken broth and pour 1 cup of the mixture into a shallow 9 x 13 casserole. Stack tortillas and put in microwave safe plastic bag (do not seal).

Heat in microwave on full power about 1-2 minutes, or just until hot. Dip tortillas, one at a time, in sauce in casserole and turn over to coat. Stack at one end of the casserole. Fill each tortilla with 1/8th of the smoked fish, cream cheese and green onions across center and roll to enclose filling and turn seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work.

Pour remaining enchilada sauce mixture over and around tortillas. Bake in 400F oven about 10-12 minutes. Sprinkle cheese over enchiladas and bake until melted, 2-3 minutes more. Scatter the red onion slices over the enchiladas and serve. Season to taste with lime juice.

Smoked fish is great by itself - on a cracker with cream cheese, and maybe some salsa, jalapefio jelly, the mango salsa or cranberry-jalapetio relish. But it’s also great in tacos, quesadillas, fish sandwiches, substituted for Canadian bacon in eggs Benedict, or just use your imagination. Check out more recipes and menue ideas here.