Stacked Coho Enchiladas

Stacked Coho Enchiladas

Posted by Sena Wheeler on

Problem: You emptied the freezer and made too much salmon for a party. Now you have to use all of it up before it goes bad. 

Solution: The perfect post-party platter: Stacked Stacked Coho Enchiladas is a crowd pleaser, and fun and brings all the people to the kitchen to help out.

Bonus: All that leftover salmon is ready for another day. Enjoy!! 


  • 1 lb Copper River Coho Salmon
  • 2 tbs olive oil
  • Salt and pepper to taste
  • 1 ½ cups red enchilada sauce
  • 1 cup canned corn, drained
  • 1 cup black beans, drained, rinsed
  • 2 tbs jarred jalapeño juice
  • 1 tbs lime juice
  • 1 cup cheddar cheese, shredded
  • 4 oz plain cream cheese, room temperature
  • 12 6-inch flour tortillas
  • Garnish with pico de gallo, sour cream, cilantro


  • Preheat oven to 400°F.
  • Place Coho on a baking sheet, season with salt, pepper, and olive oil, bake for 12-14 minutes
  • Remove salmon from oven and allow to cool
  • With a fork, shred salmon, place into large bowl
  • Add 1 cup enchilada sauce, corn, black beans, jalapeño juice, cream cheese, and lime juice to the bowl  
  • Mix until combined
  • Spray an 11x7 baking dish with cooking spray.
  • Pour ¼ cup of enchilada sauce into dish, top with three overlapping tortillas, a third of the salmon mixture, and 1/4 cup cheese
  • Repeat layers 2 more times and top with remaining tortillas enchilada sauce, and cheese
  • Bake for about 15 to 20 minutes or until golden brown 
  • Garnish with pico de gallo, sour cream, cilantro.

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