Rich And Spicy Fish Enchiladas Recipes

Steps:

• Preheat a broiler.
• Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Cool the fish and flake with a fork. Dress with the juice of the lime.
• In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes.
• Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.
• Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions and parsley or cilantro.

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

Steps:

• In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Remove from the heat. Stir in sour cream, salsa and salt; set aside. , Place cottage cheese in a blender; cover and process until smooth. Transfer to a bowl; add the shrimp, crab, Monterey Jack cheese, chiles and cilantro. , Spread 1-1/2 cups sauce in a greased 13x9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce. Bake, uncovered, at 350° until heated through, 30-35 minutes. If desired, top with sliced jalapeno pepper, green onions and chopped cilantro. Serve with additional salsa.

Steps:

• In mixing bowl, stir together soup, onion, nutmeg and black pepper.
• In another bowl, place half of the soup mixture, crab and 1 cup of the jack cheese; set aside.
• Wrap the tortillas in paper towels, microwave on 100 percent power for 30 to 60 seconds.
• Place 1/3 cup mixture on each tortilla and roll up.
• Place seam side down in greased 12 X 7-1/2 dish.
• Stir milk into the reserved soup mixture, pour over enchiladas.
• Microwave, covered, on high for 12 to 14 minutes.
• Sprinkle with remaining cheese.
• Let stand for 10 minutes.
• Add a dash of hot pepper sauce to soup mix if desired.

Steps:

• Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn). Remove from oven. Let stand until cool enough to handle, about 15 minutes.
• Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling). Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and sauté until slightly softened, about 2 minutes. Sprinkle shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; sauté just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 31/2 minutes. Remove shrimp mixture from heat.
• Preheat oven to 350°F. Brush 15x10x2- inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde from processor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 11/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.
• Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.
• Available in the produce section of some supermarkets and at Latin markets.