| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 492 | 26g | 11g | 32g |
| sugars | fibre | protein | salt |
| 4g | 5g | 30g | 1.5g |
Why I Love Mexican Enchiladas with Fish in Tangy Guajillo Cream Sauce
My Journey with the Enchiladas with Fish in Tangy Guajillo Cream Sauce
Having spent much of my life imbibing and sharing the rich flavors of Creole cooking and the elegance of French desserts, I always yearned to explore and incorporate international cuisines into my repertoire. That’s exactly what happened when a trip to Mexico introduced me to the Enchiladas with Fish in Tangy Guajillo Cream Sauce. This delicious dish immediately captivated my taste buds, and I knew then that I had to bring this recipe to life in my own kitchen.
Why This Recipe is Special
The beauty of this recipe lies in its fusion of distinct Mexican flavors that enwrap a delicate white fish. With each bite, you experience the mildly sweet and smoky undertone of guajillo peppers, the creaminess from sour cream and heavy cream, and similar to the way we infuse richness in Creole cooking, the fresh queso fresco or Monterey Jack cheese adds a generous layer of depth.
The texture of the white fish is balanced perfectly with the crunchiness of tortilla and the smooth guajillo cream sauce. This dish tastes similar to a traditional Chiles Rellenos, with the filling replaced with fish, and takes me back to the first time I tasted Mole Poblano, another traditional Mexican dish that uses several types of dried chili peppers.
I cannot help but mention Chef Rick Bayless at this point. His innovative approach to Mexican cooking has not only been an inspiration, but his recipes have also helped me understand the balance of flavors in Mexican cuisine better.
Creating the Perfect Accompaniment
Although the Enchiladas with Fish in Tangy Guajillo Cream Sauce can be enjoyed on its own, accompanying it with Jicama Salad, a vibrant and crunchy Mexican salad, might just elevate the entire culinary experience, the crunch from the salad works as a perfect contrast to the creaminess of the enchiladas.
Every time I prepare this dish, it takes me back to that quaint restaurant in Mexico where I first encountered this mouth-watering blend of flavors. And as I share this recipe, I hope your kitchen too gets infused with the spicy, tangy scents of traditional Mexican cuisine, just as mine does each time.
What You’ll Need
- For the Fish
- 2 lbs white fish fillets (like Cod or Halibut)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- For the Sauce
- 6 guajillo peppers, dried and stems removed
- 3 cups fish or vegetable broth
- 1 cup sour cream
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Enchiladas
Method
Step One
Begin by preparing the fish. Preheat your oven to 375 degrees F (190 degrees C). Rinse the fish fillets and pat dry with paper towels. On a baking sheet, coat the fish fillets with olive oil, and season with salt and pepper. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Allow to cool, then flake the fish into small pieces. Set aside.
Step Two
Now, let’s create the sauce. First, rehydrate the dried guajillo peppers by placing them in a small saucepan, cover with water, and simmer over medium heat for 10-15 minutes, or until they are soft and pliable. Remove from heat and let cool. Once the peppers are cool, remove the seeds and stems. In a blender, combine the hydrated peppers, broth, sour cream, and heavy cream. Blend until smooth.
Step Three
In a large skillet, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Add the guajillo cream sauce to the skillet and stir well. Season with salt and pepper to taste. Allow the sauce to simmer for 15-20 minutes, or until it has thickened slightly.
Step Four
Now we move on to the enchiladas. Preheat your oven to 375 degrees F (190 degrees C). Warm the tortillas in a skillet over medium heat until they are soft and pliable. Spoon some of the fish onto each tortilla, followed by cheese, then roll them up tightly. Place the rolled enchiladas in a baking dish and top with a generous amount of the guajillo cream sauce.
Step Five
Sprinkle the remaining cheese over the top of the enchiladas. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and golden. Remove from the oven, and sprinkle with chopped cilantro. Serve hot, with lime wedges on the side. Enjoy your Enchiladas with Fish in Tangy Guajillo Cream Sauce!
