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
LIGHTLY SPICED FISH FAJITAS
Get the kids involved at dinner time with these mildly spiced fish fajitas served in tortillas with their choice of avocado, peppers, cheese and soured cream
Provided by Caroline Hire - Food writer
Categories Dinner
Time 25m
Yield Serves 2 adults + 2 children
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6.
- Put the beaten egg into a shallow bowl. Tip the breadcrumbs onto a plate. Mix the fajita seasoning into the breadcrumbs.
- Brush a non-stick baking sheet with oil. Dip the fish strips into the egg, then coat them with the breadcrumbs. Transfer to the oven.
- Meanwhile, put the spring onions and peppers on a baking tray and turn them through a small amount of oil. When the fish has been in the oven for 5 mins, put the onions and peppers in. Bake for a further 10 mins until the fish fingers are golden.
- Mash the avocados with a fork and stir through the diced tomato, lime juice and some black pepper. Get the other accompaniments ready in bowls.
- Warm the tortillas for 15-30 secs in the microwave, or you can warm them through on a plate in the oven for a few mins.
- Place all the food in dishes on the table and let everyone dig in!
Nutrition Facts : Calories 553 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2.13 milligram of sodium
SPICY BEEF ENCHILADAS
We love these spicy enchiladas served on a bed of Mexican rice with home-made guacamole, salsa and warm corn chips served on the side.
Provided by SueVM
Categories Roast Beef
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot put the beef roast, tomatoes, beef broth, garlic, salt, cumin, chili powder, coriander and hot pepper sauce.
- Bring to a boil then reduce heat, cover and simmer for 2 1/2 to 3 hours or until meat is very tender and can be shredded.
- Remove beef and allow to cool then separate into shreds with a fork, set aside.
- Reduce the cooking liquid to 2 cups then stir in the diced chilies.
- Pour 1 cup of the sauce into a 9x13 baking dish.
- In a skillet heat the olive oil, place onions and bell pepper strips and saute till fork tender.
- Put shredded beef, bell pepper strips and onions with a sprinkle of the cheeses onto each flour tortilla. Roll up and place into baking dish.
- Top with the rest of the grated cheeses, and pour the remaining 1 cup sauce over the tortillas. Bake at 375 degrees for 35-40 minutes.
- Garnish with sour cream, olives, and green onions.
Nutrition Facts : Calories 809, Fat 37.5, SaturatedFat 17, Cholesterol 196.4, Sodium 2088.8, Carbohydrate 45.9, Fiber 5.1, Sugar 9.7, Protein 71.1
PLEASE DON'T HATE US BECAUSE WE'RE RICH AND CHEESY ENCHILADAS
This is not a "traditional" Chicken Enchilada recipe- it uses flour tortillas and two types of cheese-very rich-and is very flavorful.Hope you enjoy.
Provided by Peggy Lynn
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in pan.
- Add onions and saute until transparent.
- Add green chiles and chicken broth.
- Add cream cheese and stir until melted.
- Add Chicken.
- Soften the tortillas by wrapping them in paper towels and heating in the microwave on high for a few seconds.
- Fill softened flour tortillas;roll and place in greased baking pan (I use a 13x9 pan) in a single layer.
- Pour whipping cream on top, then cover with the monterey jack cheese.
- Bake, covered, at 350 degrees for 45 minutes or until bubbly.
- Top with any extras you would like, we sometimes use picante sauce and chopped black olives.
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