Hey there! Happy Friday! I’ve had this recipe I’ve wanted to share with you for a few weeks and I’ve been so busy I haven’t had a chance to sit down and write it out for you. Well here it is! These were SO easy and so different and SO good! As you may or may not know, I have a partnership with Stubbs BBQ where they send me their amazing products and I get to experiment and come up with fun ways to use them. I was super excited to get my recent package when I tasted their Green Chile marinade. It had such a great flavor, I knew it wasn’t going to take much to use it in a making a dish shine. As you can tell by the name, its supposed to be used as a marinade but I decided to switch it up a bit and try using it as a sauce. Boy am I glad I did!
It has a fantastic southwest flavor and HEAT! Oh boy does it have some heat. If you like spicy stuff, then this is the stuff for you. It was just the type of spice that I like though, the type that adds a great flavor and heat but doesn’t linger so long that your mouth is burning for hours after. I’ve never tried making enchiladas with salmon but the flavors in this just worked. The sweetness from the corn with with seasoned salmon, spice from the sauce and coolness of the avocado, they all just worked in perfect harmony. The best part about this recipe is the minimal ingredient list. I used Stubbs Chicken Spice rub for the seasoning on both the salmon & the corn filling. Their rubs have suggestions in the name of which meat they work best with but I find that they’re great for all different uses in the kitchen. Just check out the ingredients, you’ll find they are pretty universal spices.
I used fresh corn since I had a few leftover cobs in the fridge but if you don’t have any (or don’t feel like cutting it off the ears), I’m sure frozen corn would work just as well, I’d stay away from the canned stuff if you can, it might be too watery for this.
I started out by sautéing up some onions, corn and seasoning with the Stubbs Chicken Spice Rub.
Then I seasoned up this beautiful wild salmon filet with more of the rub…
…and then seared it in a sauté pan until cooked through.
Then its time for assembling! I assembled each one with the corn mixture, shredded salmon, sliced avocado and shredded Mexican cheese.
This is the part where you smother those babies in the Green Chile sauce. The recipe will probably make up to 6 or more enchiladas but I only made 4 since there are two of us and that’s all my pan would fit. I used tomato basil tortillas but you can use whatever you have on hand.
Then you smother in cheese, top with foil and bake in the oven until the cheese is all melted. Remember that we just cooked the salmon & the corn, so you won’t need to cook it for too long to heat the centers. If you would like to prep ahead, you can cook the salmon & corn mixture ahead of time and store in the fridge, just make sure you adjust the baking time so that it gets heated all the way through.
Hope you love these as much as we did! Thank you to Stubbs for sending me such awesome (and oh-so-tasty) products!
WHAT MAKES ME HAPPY:
I’m not saying that I’d like to do this for a living or anything, but occasionally getting out there on a gorgeous day to pick some strawberries or blueberries is very therapeutic. Blueberries are especially awesome because you don’t have to kneel down at all, they’re conveniently growing right at eye-level, how nice of you blueberries!
I’m slightly terrified that my 5 pounds of blueberries are almost gone and I’ve pretty much been eating them by myself. I’m hoping maybe Tom has been sneaking handfuls here and there or else I’ve got an entire body full of blueberries right now, its possible I may just turn purple. Oh well, purple is a pretty color!