Rich and Spicy Fish Enchiladas
Even if you don't like seafood, you'll probably like this recipe. It doesn't taste fishy, and allows you to have fish in your diet, which is good for you.
Even if you don't like seafood, you'll probably like this recipe. It doesn't taste fishy, and allows you to have fish in your diet, which is good for you.
- salt and pepper
- 1 tablespoon flour
- 6 tablespoons butter
- garlic salt
- 1 large red onion
- 1 package 10-inch flour tortilla (8-12 count)
- 1 (8 ounce) packageof chopped fresh mushrooms
- 1 cup shredded cheese (your choice-mexi blend)
- 1 1/2 lbs white fish fillets (i like john dory fish)
- 1 (4 ounce) canof chopped green chilies
- 3 tablespoons half-and-half
- chopped red pepper
- 4 cans green enchilada sauce
- Carbohydrate 13.3352049980246 g
- Cholesterol 75.1350000196215 mg
- Fat 28.2401106324023 g
- Fiber 3.0693875759393 g
- Protein 3.96987562507757 g
- Saturated Fat 16.961211879688 g
- Serving Size 1 1 -8 serving(s) (305g)
- Sodium 214.727330781734 mg
- Sugar 10.2658174220853 g
- Trans Fat 2.00291250051819 g
- Calories 305 calories
Step-by-step
- Thinly slice onion.
- Melt 3 tablespoons of butter in a large saucepan and let melt. Be careful not to burn.
- Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan.
- Let marinate on high for about 5 minutes.
- Dash veggie mixture with red and black pepper and garlic salt & salt.
- Dash the veggies with more seasoning after five minutes.
- Make sure to stir well and make sure all veggies cook evenly and are coated with butter.
- Adjust temp if needed. Do not let burn.
- After 5 minutes add 3 tablespoons half and half and 1 tablespoon of flour.
- Stir for about 1 minute.
- Remove from stove and put in bowl.
- Melt the remaining 3 tablespoons of butter in the same saucepan and let melt.
- Add fish and cook on high 3 minutes each side.
- Dash both sides of fish with red and black pepper, garlic salt, and salt.
- Remove from pan.
- Chop up the fish into small to medium size pieces. Don't worry if it crumbles. It doesn't really matter what it looks like.
- Throw it back into the saucepan on high for another minute, and then add to veggie mixture.
- Add 1 cup of cheese and stir mixture until well combined.
- Preheat oven to 350F.
- Coat bottom of large, deep baking pan with 2 cans of enchilada sauce. (you can buy disposable pans cheap at grocery stores-usually in bakery aisle)
- Warm tortilla shells for about 15 seconds in microwave, dash with a little water and spoon in about 2-3 tablespoons of mixture into shell.
- Fold up bottom edge of tortilla and then roll tortilla away from you.
- Put in pan.
- Repeat until done or tired.
- Cover the tops of the enchiladas with the last 2 cans of sauce.
- Cover with foil.
- Cook 15 minutes.
- Uncover and sprinkle with cheese.
- Cook 15 more minutes.
Rich and Spicy Fish Enchiladas: A Weeknight Wonder
As a busy working mom, time is my most precious commodity. Finding quick, healthy, and delicious meals is a constant quest. This recipe for Rich and Spicy Fish Enchiladas has become a weekly staple in our home. It's surprisingly easy to make, even on a hectic Tuesday night, and it's a crowd-pleaser, even for the pickiest eaters. The combination of flaky fish, spicy green chilies, and creamy cheese sauce is utterly irresistible. The best part? It doesn't taste "fishy" at all; the bold flavors of the sauce and spices perfectly complement the delicate fish, creating a harmonious blend of tastes and textures.
I love how versatile this recipe is. You can easily adjust the spice level to suit your preferences. If you prefer a milder dish, simply reduce the amount of chili peppers. For those who enjoy a fiery kick, feel free to add more! I also experiment with different types of cheese. A Mexican blend is my go-to, but cheddar, Monterey Jack, or even a sprinkle of queso fresco work wonderfully. The key is to use a cheese that melts well and adds a creamy richness to the enchilada filling.
The beauty of this recipe lies in its simplicity. There’s minimal chopping required – a quick dice of onions, mushrooms, and chilies is all it takes. The fish cooks quickly, and the assembly process is straightforward. You can prep most of the ingredients ahead of time, making it even faster to whip up on a busy weeknight. And let's be honest, the aroma of these baking enchiladas filling the kitchen is enough to make anyone's day a little brighter.
This dish is not just delicious; it's also surprisingly healthy. Fish is a fantastic source of lean protein and omega-3 fatty acids, essential for brain health and overall well-being. The addition of vegetables adds extra vitamins and fiber, making this a well-rounded meal that nourishes the body and satisfies the soul. It's the perfect example of a quick and easy dinner that doesn't compromise on taste or nutritional value.
Serving Suggestions:
For a complete meal, serve your Rich and Spicy Fish Enchiladas with a side of Mexican rice, a fresh salad, and some warm tortillas. A dollop of sour cream or guacamole adds a refreshing touch. You can also garnish the finished dish with chopped cilantro or a sprinkle of red pepper flakes for an extra pop of color and flavor.
Make-Ahead Tip: You can prepare the filling ahead of time and store it in the refrigerator until you're ready to assemble and bake the enchiladas. This is a great time-saver for busy weeknights. Simply reheat the filling gently before assembling.
Leftovers:
These enchiladas are just as delicious the next day (if there are any leftovers!). Store them in an airtight container in the refrigerator and reheat gently in the microwave or oven.
I hope you enjoy this recipe as much as my family does! Let me know in the comments how your enchiladas turned out and what variations you tried.
