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.
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- 1 package 10-inch flour tortilla (8-12 count)
- 1 large red onion
- 1 (8 ounce) package of chopped fresh mushrooms
- 1 cup shredded cheese (your choice-mexi blend)
- 6 tablespoons butter
- 1 1/2 lbs white fish fillets (I like john dory fish)
- 1 (4 ounce) can of chopped green chilies
- 3 tablespoons half-and-half
- 1 tablespoon flour
- chopped red pepper
- garlic salt
- salt and pepper
- 4 (10 -12 1/2 ounce) cans green enchilada sauce
- 1Thinly slice onion.
- 2Melt 3Tbs of butter in large saucepan and let melt.
- 3Be careful not to burn.
- 4Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan.
- 5Let marinate on high for about 5 minutes.
- 6Dash veggie mixture with red and black pepper and garlic salt& salt.
- 7Dash the veggies with more seasoning after five minutes.
- 8Make sure to stir well and make sure all veggies cook evenly and are coated with butter.
- 9Adjust temp if needed.
- 10Do not let burn.
- 11After 5 min add 3Tbs half and half and 1Tbs of flour.
- 12Stir for about 1 minute.
- 13Remove from stove and put in bowl.
- 14Melt the remaining 3Tbs of butter in the same saucepan and let melt.
- 15Add fish and cook on high 3 minutes each side.
- 16Dash both sides of fish with red and black pepper, garlic salt, and salt.
- 17Remove from pan.
- 18Chop up the fish into small to med size pieces.
- 19Don't worry if it crumbles.
- 20It doesn't really matter what it looks like.
- 21Throw it back into the saucepan on high for another minute, and then add to veggie mixture.
- 22Add 1cup of cheese and stir mixture until well combined.
- 23Preheat oven to 350F.
- 24Coat bottom of large, deep baking pan with 2 cans of enchilada sauce.
- 25(you can buy disposable pans cheap at grocery stores-usually in bakery aisle) Warm tortilla shells for about 15 sec in microwave, dash with a little water and spoon in about 2Tbs-3Tbs of mixture into shell.
- 26Fold up bottom edge of tortilla and then roll tortilla away from you.
- 27Put in pan.
- 28Repeat until done or tired.
- 29Cover the tops of the enchiladas with the last 2 cans of sauce.
- 30Cover with foil.
- 31Cook 15 minutes.
- 32Uncover and sprinkle with cheese.
- 33Cook 15 more minutes.
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Nutritional Facts for Rich and Spicy Fish Enchiladas
Serving Size: 1 (321 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 603.6
- Calories from Fat 302
- Total Fat 33.6 g
- Saturated Fat 17.3 g
- Cholesterol 182.2 mg
- Sodium 1260.6 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 4.4 g
- Sugars 5.7 g
- Protein 44.3 g
The following items or measurements are not included:
10-inch flour tortillas