| Prep: 30 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 585 | 35g | 19g | 49g |
| sugars | fibre | protein | salt |
| 6g | 3g | 27g | 1.7g |
Why I Love Mexican Fish Enchiladas with Creamy Chipotle Sauce
In the inviting world of culinary arts, every recipe carries a story, and the tale of these delightful Fish Enchiladas with Creamy Chipotle Sauce is one of fusion and joy. Drawing inspiration from my deeply rooted Creole background, I’ve undoubtedly nurtured an insatiable appetite for savory and spicy dining experiences. Yet, it’s not always the recipes of my homeland that have my heart fluttering. This Mexican delicacy, succulent white fish wrapped in a warm tortilla shell, and then gently smothered with a creamy chipotle sauce holds a special place in my gourmand heart.
An Alluring Fusion of Flavors
The charms of Mexican cuisine are many, yet there is something particularly enticing about the fusion of flavors in these Fish Enchiladas with Creamy Chipotle Sauce. The soft, savory white fish, lightly fried and paired with the sharp tang of Mexican blend cheese, effortlessly merges with the creamy, spicy chipotle sauce. This dance of textures and flavors takes me back to my campfire cooking days in Louisiana, instilling a sense of nostalgia that only the best dishes can provide.
While enchiladas often remind me of another Mexican classic, the Tacos Al Pastor, this particular dish, with its rich creamy sauce, bears more likeness to the Louisiana Shrimp Étouffée. It’s a unique blend that brings the zesty Mexican essence into harmony with the comforting creaminess typically found in French and Creole cuisines.
Inspiration and Creation
As a professional food blogger, I draw inspiration from a multitude of sources. For this recipe, the spark ignited while exploring the work of renowned Mexican chef Patricia Jinich. Patricia’s approach to traditional Mexican recipes induces the flavours of Mexican markets right into our homes, an ethos I deeply respect and try to emulate in my own creations.
Like most of my dishes, the Fish Enchiladas with Creamy Chipotle Sauce can be modified and served alongside many complementary dishes. The nuanced spice of this recipe pairs beautifully with a light salad, zesty guacamole, or, for those more daring, dotted with fiery jalapeños. Remember, cooking is a joy, and recipes are merely the starting point of your culinary adventure.
What You’ll Need
<li>12 Tortillas</li>
<li>1 lb of white fish fillets</li>
<li>1/2 cup of all-purpose flour</li>
<li>2 tablespoons of vegetable oil</li>
<li>1 cup of chopped onions</li>
<li>2 cloves of garlic, minced</li>
<li>1 cup of cream cheese</li>
<li>1 cup of Mexican blend cheese, shredded</li>
<li>1 cup of fresh cilantro, minced</li>
<li>Salt and black pepper to taste</li>
<li>For the Creamy Chipotle Sauce:</li>
<li>2 tablespoons of unsalted butter</li>
<li>2 tablespoons of all-purpose flour</li>
<li>2 cups of whole milk</li>
<li>1 can of chipotle peppers in adobo sauce, chopped</li>
<li>1 teaspoon of garlic powder</li>
<li>1 teaspoon of onion powder</li>
<li>Salt and freshly ground black pepper to taste</li>
<li>1/2 cup of shredded Mexican blend cheese</li>
</ul>
Method
<h3>Step One</h3>
Start by preheating your oven to 375°F (190°C). Grease a baking dish and set it aside.
<h3>Step Two</h3>
Dredge the fish fillets in the all-purpose flour. Heat the vegetable oil in a skillet over medium heat. Add the fish to the skillet and cook until the fish flakes easily with a fork, about 4-5 minutes per side. Remove from heat and set aside.
<h3>Step Three</h3>
In the same skillet, add the chopped onions and minced garlic. Cook until the onions become translucent. Stir in the cream cheese until it is melted and combined with the onion and garlic. Add the shredded Mexican blend cheese, minced cilantro, salt, and black pepper. Stir until everything is well combined.
<h3>Step Four</h3>
Shred the cooked fish and add it to the cheese mixture. Stir until the fish is well coated.
<h3>Step Five</h3>
Spoon the fish and cheese mixture into the centre of each tortilla. Roll up each tortilla and place seam-side down in the prepared baking dish.
<h3>Step Six</h3>
To make the Creamy Chipotle Sauce, melt the butter in a saucepan over medium heat. Stir in the all-purpose flour to create a roux. Whisk in the whole milk little by little, making sure to whisk constantly to avoid any lumps. Add the chopped chipotle peppers, garlic powder, onion powder, salt, and freshly ground black pepper. Stir until the sauce is well combined and heated through.
<h3>Step Seven</h3>
Pour the Creamy Chipotle Sauce over the rolled tortillas in the baking dish. Sprinkle the top with the shredded Mexican blend cheese.
<h3>Step Eight</h3>
Bake in the preheated oven for 15-20 minutes, or until the cheese on top is melted and bubbly. Enjoy your Fish Enchiladas with Creamy Chipotle Sauce!
