Catfish Enchiladas

1. 1

   Green Sauce:

2. 2

   Place the onion, garlic and tomatillos in a food processor bowl and pulse until coarsely chopped. Heat the oil in a saucepan and saute the vegetable mixture utnil the onion is tender, about 10 minutes. Stir in the flour and cook utnil the mixture begins to bubble. Add the chicken stock and stir until smooth. Add the cumin and chilies. Simmer on low heat for 20 minutes, uncovered. Add the jalapeno. Salt and pepper to taste.

3. 3

   Enchiladas:

4. 4

   Mix the flour, salt, pepper and cumin in a shallow dish. Dredge the catfish fillets inthe mixture an dplace on a platter. Heat the peanut oii in a large skillet util hot but not smoking. Fry the catfish until golden brown, about 2-3 minutes per side depending on how thick they are. Place the fried fish on a platter lined with paper towels and let cool. Divide into 8 portions.

5. 5

   Place 1/2 of the Jack cheese, cream cheese and sour cream in a bowl and mix together. Set aside.

6. 6

   Prehead the oven to 350 degrees.

7. 7

   Spread small amount of the green sauce in the bottom of a 9x9 baking dish. Heat the peanut oil in a frying pan until hot, but not smoking. Fry each tortilla for a couple of second to make them pliable. Move the cooked tortilla to a damp clean dish towel. In each fried tortilla add a portion each of the catfish, the cheese mixture, the scallions and coriander leaf in the center. Roll the tortilla like a cigar and move to the baking dish. Top with the green sauce and Jack cheese. Bake for 20 minutes until heated through and the cheese has melted. Serve with additional grated cheese, sour cream and coriander leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.