2 tablespoons Olive Oil
1 lb. Ground Steelhead, thawed
1 4-ounce can diced green chilies
¾ cup green onions, chopped
½ cup cilantro, chopped
1½ cups sour cream
2 cups cheddar cheese, shredded (½ cup reserved for topping during baking)
1½ teaspoons ground cumin
8 8" flour tortillas
8 tablespoons cream cheese, softened
1½ cup enchilada sauce (green or red)
Preheat oven to 350°.
Heat olive oil in a pan over medium heat, add the Ground Steelhead. Stirring occasionally, cook until done, about 3 to 5 minutes.
In a large bowl, mix the Steelhead, green chilies, green onions, cilantro, sour cream, cheddar cheese and ground cumin.
Place approximately ½ cup of the filling down the center of each tortilla and top each with 1 tablespoon cream cheese.
Fold each side of the tortilla in, rolling to close the filling inside the tortilla. Place seam side down in an oiled 9"x13" baking dish. Repeat for the rest of the tortillas.
Pour enchilada sauce to cover tortillas and cover baking dish with foil. Bake approximately 45 minutes until sauce is bubbling and enchiladas slightly browned.
Remove foil, sprinkle reserved cheddar cheese on top and return to oven for about 5 minutes.