These Baked Salmon Enchiladas transform a weeknight staple into a celebratory, comforting meal. Flaky salmon is gently spiced, swaddled in soft tortillas, and baked in a vibrant sauce until bubbly. It’s a surprisingly simple fusion that feels both elegant and cozy.
Why You’ll Love This Baked Salmon Enchiladas
- Flavor twist: Salmon brings a rich, elegant feel to classic comfort food.
- Simple assembly: A relaxed kitchen project with a huge payoff.
- Make-ahead friendly: Assemble a day ahead for easy weeknight dinners.
- Wonderfully adaptable: Easily customize spice levels or add veggies.
Ingredients & Tools
- 500 g skinless salmon fillets
- 8 medium flour tortillas (or corn, for gluten-free)
- 2 cups red enchilada sauce
- 1 large white onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 200 g Monterey Jack cheese, grated
- 100 g cotija cheese, crumbled
- 1/4 cup fresh coriander, chopped
- Juice of 1 lime
- Salt and black pepper to taste
Tools: A 9×13 inch baking dish, a medium skillet, a mixing bowl, and a baking sheet.
Notes: The quality of your enchilada sauce really sets the tone here—a good, flavorful store-bought one works perfectly, but if you have a favorite homemade recipe, even better. And don’t skip the fresh lime juice at the end; its bright acidity is the secret weapon that makes all the other flavors pop.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 32 g |
| Fat: | 22 g |
| Carbs: | 35 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best way to cook the salmon? I prefer baking or pan-searing. Baking at 200°C for about 12-15 minutes keeps it moist and is hands-off. Just season it with a little salt and pepper before cooking. You want it just cooked through so it stays tender when flaked.
- Flour or corn tortillas? This is totally up to you! Flour tortillas are softer and more pliable, making them easier to roll without cracking. Corn tortillas offer a more traditional, slightly nutty flavor. If using corn, warm them briefly in a dry skillet first to make them flexible.
- Can I use a different cheese? Absolutely. The Monterey Jack provides that wonderful meltiness, while the cotija adds a salty, crumbly bite. If you can’t find cotija, a good feta is a decent substitute. For a sharper kick, try a blend with some sharp cheddar.
- Don’t overfill the tortillas. It’s tempting to pack in as much filling as possible, but a modest 1/3 to 1/2 cup per tortilla is the sweet spot. This prevents them from bursting open during baking and ensures every bite has a perfect balance of tortilla, filling, and sauce.
How to Make Baked Salmon Enchiladas
Step 1: First, let’s get that salmon cooked and ready. Preheat your oven to 200°C. Place the salmon fillets on a baking sheet lined with parchment, drizzle with a little olive oil, and season with salt and pepper. Bake for 12-15 minutes, until the salmon is opaque and flakes easily with a fork. Once it’s done, set it aside to cool slightly. You’ll notice it continues to cook a bit as it rests, which is perfect.
Step 2: While the salmon is cooling, heat one tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it’s soft and translucent. Stir in the minced garlic, cumin, and smoked paprika, and cook for just another minute until fragrant—you really don’t want the garlic to burn. This quick toast of the spices in the oil unlocks their full, warm aroma.
Step 3: Now, let’s make the filling. In a large mixing bowl, flake the cooled salmon into generous chunks. You don’t want it to be dust—nice, substantial pieces are what we’re after. To the salmon, add the cooked onion and spice mixture, half of the grated Monterey Jack cheese, all of the crumbled cotija, the fresh coriander, and the juice of one lime. Gently fold everything together until just combined. Taste it and adjust the seasoning with more salt or pepper if needed.
Step 4: It’s assembly time! Reduce the oven temperature to 190°C. Pour about 1/2 cup of the enchilada sauce into the bottom of your 9×13 inch baking dish and spread it around to lightly coat the surface—this prevents the tortillas from sticking. Take one tortilla, spoon about 1/2 cup of the salmon filling down the center, then roll it up snugly and place it seam-side down in the dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
Step 5: Once all your enchiladas are lined up, pour the remaining enchilada sauce over the top, making sure to cover each one as evenly as possible. You can use the back of a spoon to help spread it around. Sprinkle the rest of the Monterey Jack cheese generously over the top. This is going to create that gorgeous, golden, bubbly crust we’re all dreaming of.
Step 6: Bake the enchiladas for 20-25 minutes, until the sauce is bubbling enthusiastically around the edges and the cheese is completely melted with some lovely golden spots. If you want a more dramatic browning on the cheese, you can pop it under the grill for the last minute or two—just keep a very close eye on it! Let the enchiladas rest for about 5 minutes after they come out of the oven; this allows them to set slightly, making them much easier to serve.
Storage & Freshness Guide
- Fridge: Cool completely, cover tightly, and refrigerate for up to 3 days.
- Freezer: Wrap unbaked enchiladas well and freeze for up to 2 months. Thaw in fridge before baking.
- Reviving: Reheat in a 175°C oven until warm, or microwave single portions until hot.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The fresh, zesty notes of the rice are a perfect, fluffy base that soaks up any extra sauce beautifully.
- Black Bean and Corn Salad — A cool, crunchy salad adds a refreshing contrast to the warm, saucy enchiladas and brings a lovely textural variety to the plate.
- Simple Avocado Salad — Just sliced avocado, red onion, a squeeze of lime, and a pinch of salt provides a creamy, rich counterpoint that balances the dish’s tangy elements.
Drinks
- A crisp Mexican Lager — The light, clean effervescence of a cold lager cuts through the richness of the cheese and salmon without overpowering the delicate flavors.
- Classic Margarita — The sharp tang of lime and the clean kick of tequila are a fantastic pairing, highlighting the citrus and spice notes in the enchiladas themselves.
- Sparkling Water with Lime — A non-alcoholic option that still delivers the palate-cleansing fizz and citrus zing needed to reset your taste buds between bites.
Something Sweet
- Mango Sorbet
Baked Salmon Enchiladas
Try this easy Baked Salmon Enchiladas recipe for a delicious twist on a classic. Ready in under an hour for a perfect weeknight dinner. Get the recipe now!
Ingredients
For the enchiladas:
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500 g skinless salmon fillets
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8 medium flour tortillas (or corn, for gluten-free)
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2 cups red enchilada sauce
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1 large white onion (finely diced)
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2 cloves garlic (minced)
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1 tbsp olive oil
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1 tsp ground cumin
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1/2 tsp smoked paprika
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200 g Monterey Jack cheese (grated)
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100 g cotija cheese (crumbled)
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1/4 cup fresh coriander (chopped)
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1 lime (Juice of)
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Salt and black pepper (to taste)
Instructions
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First, let’s get that salmon cooked and ready. Preheat your oven to 200°C. Place the salmon fillets on a baking sheet lined with parchment, drizzle with a little olive oil, and season with salt and pepper. Bake for 12-15 minutes, until the salmon is opaque and flakes easily with a fork. Once it’s done, set it aside to cool slightly. You’ll notice it continues to cook a bit as it rests, which is perfect.01
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While the salmon is cooling, heat one tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook for about 5-7 minutes, until it’s soft and translucent. Stir in the minced garlic, cumin, and smoked paprika, and cook for just another minute until fragrant—you really don’t want the garlic to burn. This quick toast of the spices in the oil unlocks their full, warm aroma.02
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Now, let’s make the filling. In a large mixing bowl, flake the cooled salmon into generous chunks. You don’t want it to be dust—nice, substantial pieces are what we’re after. To the salmon, add the cooked onion and spice mixture, half of the grated Monterey Jack cheese, all of the crumbled cotija, the fresh coriander, and the juice of one lime. Gently fold everything together until just combined. Taste it and adjust the seasoning with more salt or pepper if needed.03
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It’s assembly time! Reduce the oven temperature to 190°C. Pour about 1/2 cup of the enchilada sauce into the bottom of your 9x13 inch baking dish and spread it around to lightly coat the surface—this prevents the tortillas from sticking. Take one tortilla, spoon about 1/2 cup of the salmon filling down the center, then roll it up snugly and place it seam-side down in the dish. Repeat with the remaining tortillas and filling, arranging them snugly in the dish.04
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Once all your enchiladas are lined up, pour the remaining enchilada sauce over the top, making sure to cover each one as evenly as possible. You can use the back of a spoon to help spread it around. Sprinkle the rest of the Monterey Jack cheese generously over the top. This is going to create that gorgeous, golden, bubbly crust we’re all dreaming of.05
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Bake the enchiladas for 20-25 minutes, until the sauce is bubbling enthusiastically around the edges and the cheese is completely melted with some lovely golden spots. If you want a more dramatic browning on the cheese, you can pop it under the grill for the last minute or two—just keep a very close eye on it! Let the enchiladas rest for about 5 minutes after they come out of the oven; this allows them to set slightly, making them much easier to serve.06
