Creamy Fish Enchiladas
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1018
- Total Fat
- 67
- Saturated Fat
- 37
- Carbohydrates
- 47
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 61
- Cholesterol
- 261
- Sodium
- 1691
- Total: 1 hr 30 min
- Active: 40 min
Ingredients
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
Directions
- 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.