Salmon Enchiladas

I just picked up blue corn tortillas at my local Latin market for 99 cents (three dozen), and created a colorful enchilada dish, using orange hued salmon from a can and green enchilada sauce. All my ingredients were cheap of course, but this dish is very rich in flavor.

It's a little messy to make but tasty to eat. You can use metal tongs to dip and coat the tortillas, but they may tear them, so I just used my hands. I also used green enchilada sauce (although typical red sauce can be used). Green enchilada sauce is mild but more citrus/tart, and not as spicy as red.

Ingredients (serves 2-3)
6 corn tortillas
15 oz. can of enchilada sauce - I used 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 sauteing onion and bell pepper.

Directions
Saute chopped bell pepper, onion and garlic until soft, about 5 minutes. Drain 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.