Avocado Salmon Enchiladas

Avocado Salmon Enchiladas


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Inspired by Mexican enchiladas, these luxurious tortilla wraps baked in a white sauce make a great entree, easy dinner or a special lunch.

Zoë Harpham

Serves: 2 

  • 30g butter
  • 1 tablespoon flour
  • 300ml low-fat milk
  • salt and freshly ground black pepper
  • juice of 1 small lemon
  • 2 small avocados
  • 4 soft flour tortillas
  • 100g smoked salmon, cut into pieces
  • small sprigs of fresh rosemary to garnish

Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat the oven to 190 degrees C. Melt the butter in a small saucepan, add the flour and stir for several seconds, then gradually pour in the milk. Bring to the boil, season with salt and pepper, and cook for 2 minutes.
  2. Remove the pan from the heat. Stir in 1 1/2 tablespoons of lemon juice, then set the white sauce aside.
  3. Cut the avocados in half;remove the stones, peel, then slice the flesh thinly along their length. Sprinkle lightly with the remaining lemon juice to prevent browning.
  4. Lay the tortillas out flat on a work surface. Put some salmon and avocado slices on each one. Roll them up and place them, side by side, in a shallow ovenproof dish, then pour on the white sauce. Bake for 20 minutes until golden. Garnish with rosemary before serving.

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