Creamy Fish Enchiladas

Name: Creamy Fish Enchiladas
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
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

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: More Comforts, Classics and Casseroles

Creamy Fish Enchiladas

0 Reviews

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

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.

Creamy Fish Enchiladas

Creamy Fish Enchiladas

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