Hatch Verde Salmon Enchiladas

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This creative spin on enchiladas combines the light salmon flavors with the kick of the Roasted Hatch Verde. Feta cheese goes great with the smokey hatch peppers. Enjoy!


Serving size: 2



  • 2 salmon filet, 4-6 oz
  • 6 corn tortillas
  • ¾ cup of feta cheese
  • 1  cup of SaSo’s Roasted Hatch Verde
  • 1 tsp paprika
  • ½ tsp salt


Cooking Directions:

  1. Turn broil on high. Season salmon with salt and paprika. Once broil is heated, place salmon 7-8 inches from the flame of the broiler. Broil for 6 minutes.
  2. Remove salmon from oven. Turn off broil. Preheat oven to 375 degrees.
  3. Once cooled, slice salmon filets into six 1-1.5 inch portions. Try to keep the six portions rectangular to easily fit in tortilla.
  4. Spread ½ cup of SaSo’s Roasted Hatch Verde (Buy HERE) evenly on the tortillas. Lay one portion of salmon each tortilla and roll.
  5. Place uncooked enchiladas in baking pan. Layer the rest of SaSo’s Roasted Hatch Verde over the enchiladas.
  6. Bake for 25 minutes. Pull baking pan from oven and sprinkle feta cheese over warm enchiladas. (Optional: shave lime peel over enchiladas before serving)
  7. Cool for 5 minutes and serve. Enjoy!