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Creamy Fish Enchiladas

Creamy Fish Enchiladas
PREP TIME
40 min
COOK TIME
1h
YIELDS
4 servings

Garnish this creamy Mexican-inspired dish with fresh avocados, lime and cilantro for a fiesta in your mouth.

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Ingredients

2
lb(s) halibut or other firm, sustainable white fish
Olive oil cooking spray
seafood seasoning, such as Old Bay for sprinkling
1
lime
8
oz brick of cream cheese or Neufchatel, softened
1
cup sour cream
1
tsp ground coriander, ⅓ palmful
1
tsp ground cumin, ⅓ palmful
2
cans diced green chiles, drained
2
cups shredded Monterey Jack cheese
3
Tbsp fresh cilantro or parsley, chopped
2
Tbsp dill, finely chopped or 1 tsp of dried dill
Kosher salt and ground black pepper
8 8-inch
flour tortillas, warmed or lightly charred over flame on stovetop
1 ½
cups heavy cream
1
cup grated Parmigiano-Reggiano
Garnishes: thinly sliced avocado dressed with lime, thinly sliced rings of red onion, chopped fresh parsley or cilantro
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Directions

Step 1

Preheat a broiler.

Step 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.

Step 3

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

Step 4

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. 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.

Step 5

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

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My rating for Creamy Fish Enchiladas
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