Best Creamy Fish Enchiladas Recipes

Creamy Fish Enchiladas image

Provided by Rachael Ray : Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 pounds halibut or other firm, sustainable white fish
Olive oil cooking spray
Seafood seasoning, such as Old Bay, for sprinkling
1 lime
One 8-ounce brick cream cheese or Neufchatel, softened
1 cup sour cream
1 teaspoon ground coriander, 1/3 palmful
1 teaspoon ground cumin, 1/3 palmful
2 small cans diced green chiles, drained
2 cups shredded Monterey Jack cheese
2 to 3 tablespoons chopped fresh cilantro or parsley
2 tablespoons finely chopped fresh dill, or 1 teaspoon dried dill
Kosher salt and ground black pepper
Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
1 to 1 1/2 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

Steps:

Preheat a 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.
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.
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.
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.

FISH ENCHILADAS WITH CREAMY GREEN CHILE SAUCE image

Yield 6 servings

Number Of Ingredients 13

1 lb. firm-fleshed white fish, such as halibut, cooked and flaked into small chunks
1 tablespoon olive oil
2 cloves garlic, minced
1 tsp. ground cumin
I small tomato, diced
Juice of one lime
1/4 cup chopped cilantro; reserve 1 tbs. for topping
Salt and pepper to taste
12 corn tortillas
1 cup shredded Monterey Jack cheese
Creamy Green chile sauce:
1 16 oz. can green chile enchilada sauce (I used Hatch brand, my favorite)
3/4 cup reduced fat sour cream

Steps:

Preheat oven to 350° F. Spray a 13×9 baking pan with cooking spray. Heat a medium skillet over medium-high heat and add olive oil. Swirl to coat the pan. Add garlic and saute about two minutes, until slightly golden, then turn the heat to low and stir in cumin. Add the fish and tomato and heat through. Turn off the heat and add the lime juice, cilantro and salt and pepper to taste. Stir. Mix the green chile sauce and sour cream in a small bowl. Place about two tablespoons of fish mixture in tortillas and roll up, then place in casserole seam side down. (I find the tortillas more pliable and easier to work with if I wrap a stack of them in a damp kitchen towel and microwave them for 45 seconds.) After all the tortillas are filled and rolled, pour the green chile sauce evenly over them and sprinkle cheese on top. Cover and bake for 30 minutes until sauce is bubbly and cheese is melted. Sprinkle with reserved cilantro and serve. Preferably with margaritas.