Absolutely! Get ready for a culinary adventure with these Rich and Spicy Fish Enchiladas 🐟🌶️. Even if you’re not typically a fan of seafood, this recipe promises a flavor fiesta that might just change your mind! Not a hint of fishiness here, just a delightful way to incorporate the goodness of fish into your diet.
Rich and Spicy Fish Enchiladas
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Cuisine: Mexican
- Keywords: Potluck, < 60 Mins, Oven
Description:
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.
Nutritional Information (per serving):
- Calories: 603.6
- Fat: 33.6g
- Saturated Fat: 17.4g
- Cholesterol: 182.3mg
- Sodium: 1260.6mg
- Carbohydrates: 31.8g
- Fiber: 4.4g
- Sugar: 5.7g
- Protein: 44.4g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | 10-inch flour tortilla |
| 1 | red onion |
| 1 | fresh mushrooms |
| 1 | cheese |
| 6 | tablespoons butter |
| 1 1/2 | green chilies |
| 1 | cup half-and-half |
| 3 | tablespoons flour |
Instructions:
-
Prepare the Veggie Mixture:
- Thinly slice the red onion.
- In a large saucepan, melt 3 tablespoons of butter over medium heat. Be careful not to burn it.
- Add the chopped onion, mushrooms, and green chilies to the saucepan.
- Let the mixture marinate on high heat for about 5 minutes.
- Season with red and black pepper, garlic salt, and regular salt. Stir well to coat evenly.
- Continue cooking for another 5 minutes, stirring occasionally. Adjust the heat as needed to prevent burning.
-
Create the Sauce:
- After 5 minutes, add 3 tablespoons of half-and-half and 1 tablespoon of flour to the veggie mixture.
- Stir continuously for about 1 minute until the sauce thickens.
- Remove the sauce from the stove and transfer it to a bowl.
-
Prepare the Fish:
- In the same saucepan, melt the remaining 3 tablespoons of butter.
- Add the fish fillets and cook for 3 minutes on each side over high heat.
- Season both sides of the fish with red and black pepper, garlic salt, and regular salt.
- Remove the fish from the pan and chop it into small to medium-sized pieces.
-
Combine Everything:
- Return the chopped fish to the saucepan with the veggie mixture.
- Add 1 cup of cheese to the mixture and stir until well combined.
-
Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Coat the bottom of a large, deep baking pan with 2 cans of enchilada sauce.
- Warm the flour tortilla shells in the microwave for about 15 seconds, then lightly sprinkle with water.
- Spoon 2-3 tablespoons of the fish and veggie mixture onto each tortilla.
- Fold up the bottom edge of the tortilla, then roll it away from you to create a neat enchilada.
- Place the rolled enchiladas in the prepared baking pan.
- Repeat until you’ve used all the filling or you’re tired (whichever comes first!).
-
Bake to Perfection:
- Cover the tops of the enchiladas with the remaining 2 cans of enchilada sauce.
- Cover the baking pan with foil.
- Bake in the preheated oven for 15 minutes.
- Remove the foil, sprinkle with more cheese, and bake for an additional 15 minutes until the cheese is melted and bubbly.
-
Serve and Enjoy!
- Remove from the oven and let the enchiladas cool slightly.
- Garnish with your favorite toppings like fresh cilantro, diced tomatoes, or a dollop of sour cream.
- Serve hot and savor every delicious, rich, and spicy bite!
Whether you’re hosting a potluck, need a quick dinner option, or simply craving some hearty Mexican flavors, these Rich and Spicy Fish Enchiladas are sure to please 🌮🔥! So grab your ingredients, roll up your sleeves, and get ready for a dish that will have everyone asking for seconds. 🍽️
