Creamy Fish Enchiladas

Name: Creamy Fish Enchiladas
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 servings Garnishes: thinly sliced avocado dressed with lime, thinly sliced rings of red onion, chopped fresh parsley or cilantro; 227 grams brick cream cheese or Neufchatel, softened; 2 Tbsps chopped fresh cilantro or parsley; 2 Tbsps finely chopped fresh dill, or 1 teaspoon dried dill; 2 small cans diced green chiles, drained; 1 teaspoon ground coriander, 1/3 palmful; 1 teaspoon ground cumin, 1/3 palmful; 907 grams halibut or other firm, sustainable white fish; 237 milliliters heavy cream; 6 servings Kosher salt and ground black pepper; 8 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop; 1 lime; 473 milliliters shredded Monterey Jack cheese; 237 milliliters grated Parmigiano-Reggiano; 6 servings Seafood seasoning, such as Old Bay, for sprinkling; 237 milliliters sour cream

Creamy Fish Enchiladas

Creamy Fish Enchiladas is a Mexican main course. This recipe serves 6. One portion of this dish contains about 50g of protein, 68g of fat, and a total of 866 calories. A mixture of lightly charred over a flame on the stovetop, brick cream cheese, seafood seasoning, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, pescatarian, and דל פחמימות, diet. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat a broiler.

Equipment you will use

Broiler

Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Cool the fish and flake with a fork. Dress with the juice of the lime.

Ingredients you will need

Seafood Seasoning

Olive Oil

Juice

Fish

Lime

Equipment you will use

Baking Sheet

Broiler Pan

In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin.

Ingredients you will need

Cream Cheese

Sour Cream

Coriander

Cumin

Equipment you will use

Mixing Bowl

Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes.

Ingredients you will need

Salt And Pepper

Monterey Jack Cheese

Dried Dill

Cilantro

Halibut

Parsley

Chili Pepper

Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down.

Ingredients you will need

Olive Oil

Tortilla

Roll

Equipment you will use

Baking Pan

Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.

Ingredients you will need

Heavy Cream

Monterey Jack Cheese

Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions and parsley or cilantro.

Ingredients you will need

Cilantro

Avocado

Parsley

Onion

Equipment you will use

Oven

Equipment

Ingredients

Servings:

6servings

Garnishes: thinly sliced avocado dressed with lime, thinly sliced rings of red onion, chopped fresh parsley or cilantro 227grams

brick cream cheese or Neufchatel, softened 2Tbsps

chopped fresh cilantro or parsley 2Tbsps

finely chopped fresh dill, or 1 teaspoon dried dill 2small cans

diced green chiles, drained 1teaspoon

ground coriander, 1/3 palmful 1teaspoon

ground cumin, 1/3 palmful 907grams

halibut or other firm, sustainable white fish 237milliliters

heavy cream 6servings

Kosher salt and ground black pepper 8

8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop 1

lime 473milliliters

shredded Monterey Jack cheese 237milliliters

grated Parmigiano-Reggiano 6servings

Seafood seasoning, such as Old Bay, for sprinkling 237milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Enchilada works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Bench Sonoma Coast Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 20 dollars.

Bench Sonoma Coast Pinot Noir

Lean, vibrant and delightful. Sourced primarily from Sangiacomo Amaral Ranch Vineyard in the Sonoma Coast AVA. This is a wine with a lean, elegant structure and vibrant acidity, reminiscent of Burgundy.It complements rich sauces, roasted meats, and loves to be paired with poultry.