| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 595 | 41g | 15g | 32g |
| sugars | fibre | protein | salt |
| 6g | 4g | 36g | 1.7g |
Why I Love Mexican Fish Enchiladas with Creamy Chipotle Lime Sauce
From theatrical stages to culinary pages, I’m Ethan Brown, your New York gastronomic guide. Today, I’m thrilled to share with you one of my favorite recipes – the Fish Enchiladas with Creamy Chipotle Lime Sauce.
Crafting the Perfect Plate
Inspired by the sizzling streets of Mexico, the Fish Enchiladas with Creamy Chipotle Lime Sauce embody the zest and flavor of a bustling food market. Echoing the vibrancy of my city, New York, this dish marries the warmth and richness of comfort food to the delicate nuance of gourmet cuisine.
As an actor, I’ve always been fascinated by the transformative power of ingredients, like versatile Monterey Jack, the subtle boldness of cilantro, and the tangy edge lent by a hint of lime. This dish reminds me of a fantastic Mexican kitchen run by Chef Rick Bayless, whose innovation in Mexican cuisine has always been a source of inspiration.
Unleashing the Flavor Symphony
What makes this recipe a showstopper in my book is the Creamy Chipotle Lime Sauce. This mélange of Mexican crema, chipotle pepper, garlic, lime, and chicken broth creates a medium-spicy, tangy, and creamy sauce that perfectly embraces the white fish fillets and Monterey Jack cheese. It’s similar in essentials to the sauces used in traditional Mexican dishes like enchiladas suizas, but with an unexpected seafood twist that wonderfully elevates it.
You can see it’s not just about the primary ingredients in the recipe, it’s about how they function together to create a blend of flavors, much like a cast in a play, each role as important as the next.
If you’re thinking of what to serve this with, the Fish Enchiladas in Creamy Chipotle Lime Sauce pairs excellently with a fresh Mexican Green Salad or a side of yellow rice. The freshness and lightness of the salad or the complementing grains balance the richness of the enchiladas.
In essence, this recipe personifies culinary art – crafting harmony of flavors that leaves a lasting impression on your palate. So, grab your apron and let the magic begin!
What You’ll Need
- 3 tablespoons olive oil
- 1.5 pounds white fish fillets (like cod or halibut)
- Salt and ground black pepper to taste
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup chopped fresh cilantro leaves
- For the Creamy Chipotle Lime Sauce:
- 1 cup Mexican crema or sour cream
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 cloves garlic, minced
- 1 lime, juiced
- 3/4 cup chicken broth
- Salt to taste
- For serving (optional):
- Lime wedges
- Chopped fresh cilantro
Method
Step One
Start by preheating your oven to 375 degrees F (190 degrees C). Then, heat olive oil in a large skillet over medium-high heat. Season the white fish fillets with salt and black pepper, and then place them in the skillet. Cook until the fish is opaque and flakes easily with a fork, about 4 minutes per side. Remove from heat and flake the fish with a fork.
Step Two
Microwave the tortillas on high until they are warm and pliable, about 30 seconds. Spoon some of the flaked fish onto each tortilla. Top with Monterey Jack cheese and a sprinkle of fresh cilantro. Roll up the tortillas and place seam-side down in a large baking dish.
Step Three
In a blender, combine the Mexican crema or sour cream, chipotle pepper, garlic, lime juice, chicken broth, and salt. Blend until smooth. Pour this Creamy Chipotle Lime Sauce evenly over the enchiladas in the baking dish.
Step Four
Cover the baking dish with aluminum foil. Bake in the preheated oven until the cheese is melty and the enchiladas are heated through, about 20 minutes.
Step Five
After baking, let the enchiladas sit for a few minutes to cool down. Then, if you’d like, serve with additional chopped cilantro and lime wedges. Enjoy your delicious Fish Enchiladas with Creamy Chipotle Lime Sauce!
