Salmon Enchiladas From the .99 Chef

Ingredients (serves 2-3)
6 corn tortillas
15 oz. can of enchilada sauce - green, but you can substitute with easier-to-get red sauce.
7 1/2 ounce can of salmon - drained. The can size (or soft pack) of salmon you use will determine how many enchiladas you can make.
7 slices of cheese - about 7 ounces. You can use any favorite, including American cheese. I used white Monterrey Jack that was on sale.
1/4 onion chopped - optional.
1/4 bell pepper chopped - optional.
1 tsp. of chopped garlic fresh or from jar - optional.
Salt and pepper to taste.
1 tsp. oil for sautéing onion and bell pepper.

Directions
Sauté chopped bell pepper, onion and garlic until soft, about 5 minutes. Drains can of salmon and loosely break it up in a bowl. Slice cheese into strips, or shred cheese if it is in block form. Microwave loosely stacked tortillas for 30-45 seconds until soft and pliable. On a large plate pour enough enchilada sauce to almost cover.
Dredge tortilla in enchilada sauce on both sides. Place sauced tortilla into baking casserole dish and add enough cheese and salmon to cover middle of the tortilla. Add a teaspoon of sautéed veggies. Fold two sides of tortilla and place seam side down. Repeat this paragraph's steps for the other 5 tortillas.
Once all the tortillas are stuffed and assembled in baking dish, add the rest of the cheese, any leftover sautéed veggies over the top and pour on the extra enchilada sauce.Bake in a preheated oven at 375 degrees about 15-20 minutes until the cheese is melted and the sauce is bubbling. When done, allow to cool for a minute then serve.