This is good shit, man.

• 1 can chopped green chilis
• 1 pint sour cream
• 1 onion, finely chopped
• 2 cups cooked and flaked salmon
• 2 cups grated Cheddar cheese, divided
• Salt and Pepper to taste
• 1 dozen flour tortillas
• 1 can tomato sauce
• 2 cups mild enchilada sauce

Mix chilis, onion, sour cream, salmon and 1.5 cups cheese together; season to taste. Fill tortillas with mixture; place in greased baking pan. Mix tomato and enchilada sauces. Pour over top of enchiladas. Garnish with remaining cheddar cheese. Bake at 375 for 30-45 minutes, until heated throughout. From page 195 of Best of the Best from Alaska Cookbook. The original recipe is for halibut enchiladas, but salmon is much more interesting. Use red enchilada sauce with salmon and green with halibut. Or whatever you prefer, 'cause they're your enchiladas and you have to eat them!