- 1 cup thin red onion slices
- 1/2 cup lime juice
- 3/4 pound boned, skinned smoked trout
- 1/2 cup nonfat cream cheese
- 1 (19 ounce) can green enchilada sauce
- 1/2 cup fat-skimmed chicken broth
- 8 (6 inch) corn tortillas
- 3/4 cup green onions (including tops)
- 1/2 cup shredded reduced-fat jack cheese
- In a bowl, mix red onion slices and lime juice.
- Break trout into flakes.
- Cut cream cheese into 1/2-inch chunks.
- Mix enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3-quart (9- by 13-in.) casserole.
- Stack tortillas and put in a microwave-safe plastic bag but do not seal. Heat in a microwave oven on full power (100%) just until hot, 1 to 2 minutes.
- Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack at 1 end of the casserole. Scatter 1/8 of the trout, cream cheese, and green onions across center of 1 tortilla. Roll to enclose filling and set, seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work.
- Pour remaining enchilada sauce mixture over and around filled tortillas.
- Bake in a 400 degrees F oven until sauce bubbles, 10 to 12 minutes (about 9 minutes in a convection oven). Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more.
- With a slotted spoon, lift the red onion slices from bowl and scatter over the enchiladas. Serve with a wide spatula. Season to taste with lime juice from the bowl.