CREAMY FISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- 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.
RICH AND SPICY FISH ENCHILADAS
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.
Provided by AndreaW
Categories Mexican
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Thinly slice onion.
- Melt 3Tbs of butter in large saucepan and let melt.
- Be careful not to burn.
- Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan.
- Let marinate on high for about 5 minutes.
- Dash veggie mixture with red and black pepper and garlic salt& salt.
- Dash the veggies with more seasoning after five minutes.
- Make sure to stir well and make sure all veggies cook evenly and are coated with butter.
- Adjust temp if needed.
- Do not let burn.
- After 5 min add 3Tbs half and half and 1Tbs of flour.
- Stir for about 1 minute.
- Remove from stove and put in bowl.
- Melt the remaining 3Tbs of butter in the same saucepan and let melt.
- Add fish and cook on high 3 minutes each side.
- Dash both sides of fish with red and black pepper, garlic salt, and salt.
- Remove from pan.
- Chop up the fish into small to med size pieces.
- Don't worry if it crumbles.
- It doesn't really matter what it looks like.
- Throw it back into the saucepan on high for another minute, and then add to veggie mixture.
- Add 1cup of cheese and stir mixture until well combined.
- Preheat oven to 350F.
- Coat bottom of large, deep baking pan with 2 cans of enchilada sauce.
- (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.
- Fold up bottom edge of tortilla and then roll tortilla away from you.
- Put in pan.
- Repeat until done or tired.
- Cover the tops of the enchiladas with the last 2 cans of sauce.
- Cover with foil.
- Cook 15 minutes.
- Uncover and sprinkle with cheese.
- Cook 15 more minutes.
- YUM!
Nutrition Facts : Calories 603.6, Fat 33.6, SaturatedFat 17.4, Cholesterol 182.3, Sodium 1260.6, Carbohydrate 31.8, Fiber 4.4, Sugar 5.7, Protein 44.4
CHEESY SEAFOOD ENCHILADAS
Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I've made it with chicken instead of fish, too. Just saute until done. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.
Nutrition Facts : Calories 481 calories, Fat 29g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 1055mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
BEST SEAFOOD ENCHILADAS
When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!-Mary Halpin, King George, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 enchiladas.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 531 calories, Fat 40g fat (22g saturated fat), Cholesterol 264mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
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- Remove the shells and tails from the shrimp and reserve. Rinse the shrimp and pat dry. Cut each one into 3 or 4 bite-size pieces.
- In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon of the salt. Cover with water, place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 20 minutes. Strain the broth into a large measuring cup or heat-proof bowl.
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