| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
Why I Love Mexican Fish Enchiladas with Creamy Tomatillo Chipotle Sauce
As a lover of all kinds of cuisine, today I’m going to share with you a Mexican culinary delight named Fish Enchiladas with Creamy Tomatillo Chipotle Sauce. This dish has won my heart for its amazing combination of flavors and textures borrowed from the vast Mexican gastronomic culture. It’s a delicious fusion of the coast and the vibrant ingredients native to Mexico.
When South meets West
Living in the South, I do have my staples like biscuits and fried chicken, but every now and then, some zesty flavours from our Mexican brothers and sisters make my day. While I’m generally partial towards Southern classics, Fish Enchiladas with Creamy Tomatillo Chipotle Sauce has proved to be an irresistible exception. The fresh tang of tomatillos, the smoky hint of chipotle, and the savory white fish are an incredible combination that you’ll definitely fall in love with. One could say it’s my Southern spirit mingling with the colorful Mexican culture at a dinner table.
Fusion of Flavors
The essence of this recipe lies in its robust flavor palette. From the delicate white fish playing perfectly with the spicy chipotle to the creaminess of Monterey Jack Cheese melting in your mouth, this dish is a true sensation. To top it off, some sour cream and a dash of lime add just the right touch of tanginess. Watching ‘Chef’s Table’ on Netflix, I remember an episode about Chef Enrique Olvera whose sophisticated touch to Mexican food has always been an inspiration. The way he balances robust flavors undoubtedly had an influence on this particular recipe of mine, although the interpretation is uniquely my own.
It’s fair to say that if you’re a fan of Enchiladas Suizas or dishes like Baja Fish Tacos, you’ll fall head over heels for this recipe. If you’re planning a Mexican themed night, this would pair perfectly alongside a fresh and vibrant Cilantro Lime Slaw or even a hearty Mexican Green Rice.
What You’ll Need
- 2 lbs white fish fillets
- Salt and Pepper, to taste
- 2 tablespoons Olive Oil
- 12 Corn Tortillas
- 2 cups Shredded Monterey Jack Cheese
- 1 cup Sour Cream
- 1/2 cup finely chopped Cilantro
- 3 Garlic Cloves, minced
- 1 Onion, finely chopped
- 1 Green Bell Pepper, finely chopped
- 1 cup Chicken Broth
- 8 Tomatillos, husked and rinsed
- 2 Chipotle Peppers in Adobe Sauce
- 2 tablespoons Adobe Sauce, from the chipotle peppers can
- 1 teaspoon Cumin
- 1 teaspoon Sugar
- Lime wedges, for serving
Method
Step One
Preheat your oven to 375 degrees. Season the fish fillets with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the fish and cook until it’s opaque and can be easily flaked with a fork, about 3-4 minutes per side. Remove the fish from the skillet and set it aside to cool.
Step Two
Warm your tortillas in the oven for a few minutes, making them easier to roll. Once the fish has cooled, flake it into small pieces and mix it with 1 cup of shredded Monterey Jack cheese. Split this fish and cheese mix among the tortillas. Roll them up and place them seam-side down in a 9×13 inch baking dish. Set aside.
Step Three
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, bell pepper, and minced garlic, cooking until they are soft and fragrant. This should take about 5 minutes. Stir in the cumin and cook for an additional minute.
Step Four
In a blender, combine the tomatillos, chipotle peppers, adobo sauce, chicken broth, sour cream, cilantro, and sugar. Puree until the mixture is smooth. Pour this sauce over the sautéed onion and bell pepper in the skillet, bringing it to a boil. Reduce the heat and simmer the sauce until it’s slightly thickened, around 10 minutes.
Step Five
Pour the creamy tomatillo chipotle sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are bubbly and the cheese is melted and golden.
Step Six
Allow the enchiladas to cool for a few minutes before serving. Serve with lime wedges and additional chopped cilantro if desired. Enjoy your fish enchiladas with creamy tomatillo chipotle sauce!
