Creamy Fish Enchiladas

Total Time:
1 hr 40 min
40 min
1 hr

4 to 6 servings

  • 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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4.0 5
Make this with chicken instead of fish.  item not reviewed by moderator and published
This recipe is a god-send. I am a diabetic and this is a great meal with grilled asparagus, or green beans. Only suggestion is to replace flour for white corn tortillas.  item not reviewed by moderator and published
If i were to describe this recipe in one word it would be "very terrible". Ridiculous amounts of cream cheese, heavy cream, and monterey jack are just going to cover up the beautiful flavors of the fish. What a waste! Shame on you Rachel Ray! item not reviewed by moderator and published
Very yummy, and very simple to make. It took a bit of time (not excessive, but a bit) because, like many of her recipes, there are a few different things going on at once. But results were well worth it. We used cod instead of halibut, but kept everything else the same. item not reviewed by moderator and published
So good! Family said "There needs to be a 9 star rating for this one" thanks for another great dinner go to! Also so easy to prepare in advance, I work 12 hr. shifts and need easy preprep. item not reviewed by moderator and published
That's two words! item not reviewed by moderator and published

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