Creamy Salmon Enchiladas

Prep: 25 min.
Cooking: 35 min.
Serves 6.


3 oz cream cheese, softened
8 oz package shredded Mexican-style cheese blend
One 16-oz jar salsa
one 4 oz can diced green chile peppers, drained
two 14.75-oz cans salmon, drained, flaked, with skin and bones removed
6 tortillas


Preheat oven to 375 F.

Stir together cream cheese, 1 cup cheese blend, 2 tbs salsa, and peppers. Fold in salmon and spoon 3/4 cup mixture across each tortilla. Roll up and place in a 3-qt rectangular baking dish. Top with remaining ingredients and bake, covered, for 25 minutes. Uncover and bake another 10 minutes. Serves hot.

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