Now that winter has gripped us for what seems like an eternity, although we’ll take a winter like this any year, everything seems to have a dull feeling of repetition.  With spring right around the corner, we are all craving something fresh and new.  This recipe, at least for us, scratches that itch.  It is simplistic yet complex in flavors.  The cook time is short and the prep time even shorter.  Don’t let the word seafood scare you away from this recipe. We used cod, however any light, flaky fish will work, Tilapia works extremely well also, and you can even substitute in shrimp or perhaps scallops for the more adventurous eaters.

So here we go;
Prep time: 20 minutes
Cook time: 35 minutes

Ingredients
  • 2 lbs. fillets, 1/2 inch thick
  • 1 8oz. carton sour cream
  • 2 cups shredded sharp Cheddar cheese
  • 1 can diced green chile peppers
  • 2 cups shredded pepper-jack cheese
  • 1/2 tsp. minced fresh garlic
  • 1 cup chopped onion
  • 12 medium flour tortillas
  • 1 cup mayonnaise
  • 2 15oz. cans red enchilada sauce
  • hot sauce, to taste
  • salt and pepper, to taste
Method

Preheat oven to 450 degrees F.  Coat a rectangular 3-quart baking dish with nonstick cooking spray.  Place fish inside baking dish in a single layer, then salt and pepper to taste.  Bake, uncovered, 4-6 minutes or until fish flakes easily with a fork.  Do not overcook or the fish will become tough. Break fish into 1 inch pieces, then set aside.  Reduce heat to 350 degrees F. Coat another rectangular 3-quart baking dish with nonstick cooking spray.  Set aside.  In a small bowl toss together cheddar and pepper-jack cheeses, then set aside. In a large bowl combine onion, mayonnaise, sour cream, chiles, and garlic.  Fold in fish and half the cheese mixture.


Warm one can enchilada sauce in a shallow pan that is larger in size than the size of the tortillas. Dip tortillas in warmed sauce and remove.  

Spread 1/2 cup of the fish mixture on each tortilla.  Roll up.  Arrange filled tortillas in baking dish.  Pour enchilada sauce over top.  

Top with remaining shredded cheese mixture.  Bake 30-35 minutes or until heated through.

Plate and top with your favorite hot sauce or salsa.

Pairing Notes

We tried this dish with two wines from the 14 Hands winery, a Sauvignon Blanc, and a Red Blend.  We found these both to be excellent wines from the Pacific Northwest, although the red blend paired better with the spiciness of the enchiladas.  The Sauvignon Blanc was very vibrant and opened with aromas of citrus and passion fruit.  Bright flavors of gooseberry, grapefruit, and guava, lead to a crisp juicy finish.

The Red Blend, kicks things off with robust aromas of spice and cedar, leading to flavors of cola and cherry.  A lighter oak regimen shows off the wine’s unique enduring finish, making it a wonderful pairing with the enchiladas.

Enjoy!

For a printable version of this recipe click here: Seafood Enchiladas
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About the Blogger: 

Angel Lemons is the Seafood Manager at Martin's on SR 23 & Ironwood. She began her career with Martin's in 2000, working part time while attaining an associates degree in fitness at Southwestern Michigan College. She began working full time in 2001 after graduating, and has managed a number of seafood departments throughout the company. Angel enjoys spending time with her family, cooking out on the grill and trying new recipes with her husband. She's been proud to call the SR23 & Ironwood store her home for eight years, and looks forward to seeing you at her seafood counter soon!