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
1
Preheat a broiler.
Equipment you will use
Broiler
2
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
3
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
4
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
5
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
6
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
7
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.
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.