Creamy Fish Enchiladas
- 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
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.
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