Imagine a dish that combines the vibrant flavors of Mexico with the delicate essence of fresh fish, wrapped in soft corn tortillas and smothered in zesty green salsa. These Enchiladas Verdes de Pescado are not just a meal – they're a culinary adventure that will transport you straight to the heart of Mexican cuisine. Whether you're a seafood lover, a Mexican food enthusiast, or simply someone looking to impress dinner guests, this recipe promises to be your new go-to comfort food that's both elegant and incredibly delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups cooked fish (shredded)
- 1 cup green salsa
- 1/2 cup sour cream
- 1/2 cup cheese (shredded)
- 1/4 cup chopped cilantro
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with cooking spray or oil.
- In a medium bowl, mix the shredded cooked fish with half of the chopped cilantro, and season with salt to taste. Ensure the fish is well-seasoned and evenly mixed.
- Warm the corn tortillas briefly in a skillet or microwave to make them pliable. This prevents them from cracking when rolling.
- Pour a thin layer of green salsa on a plate. Dip each tortilla quickly in the salsa to coat, which adds flavor and helps prevent drying.
- Place a portion of the seasoned fish in the center of each tortilla. Roll the tortilla tightly around the fish filling and place seam-side down in the prepared baking dish.
- Once all enchiladas are rolled, pour the remaining green salsa evenly over the top, covering all the enchiladas.
- Sprinkle the shredded cheese over the sauced enchiladas, ensuring even coverage.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and the edges are slightly crispy.
- Remove from oven and let rest for 5 minutes. Drizzle with sour cream and garnish with remaining fresh cilantro.
- Serve hot, accompanied by extra green salsa or a side of Mexican rice if desired.
Tips
- Choose the Right Fish: Opt for mild, flaky fish like tilapia, cod, or halibut that will absorb the green salsa's flavors beautifully.
- Tortilla Technique: Always warm your tortillas before rolling to prevent cracking. A quick 10-15 seconds in a skillet or microwave makes them pliable and easier to work with.
- Salsa Secret: For extra flavor, consider making your own green salsa with fresh tomatillos if time permits. Homemade always tastes better!
- Cheese Matters: Use a melting cheese like Monterey Jack or a Mexican blend for the best texture and flavor.
- Avoid Soggy Enchiladas: Don't oversoak the tortillas in salsa – a quick dip is all you need to add flavor without making them fall apart.
- Make Ahead Friendly: You can prepare these enchiladas up to a day in advance and bake just before serving, making them perfect for entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 65mg
