Creamy Fish Enchiladas Recipe

Name: Creamy Fish Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds halibut or other firm, sustainable white fish; Olive oil cooking spray; Seafood seasoning, such as Old Bay, for sprinkling; 1 lime; One 8-ounce brick cream cheese or Neufchatel, softened; 1 cup sour cream; 1 teaspoon ground coriander, 1/3 palmful; 1 teaspoon ground cumin, 1/3 palmful; 2 small cans diced green chiles, drained; 2 cups shredded Monterey Jack cheese; 2 to 3 tablespoons chopped fresh cilantro or parsley; 2 tablespoons finely chopped fresh dill, or 1 teaspoon dried dill; Kosher salt and ground black pepper; Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop; 1 to 1 1/2 cups heavy cream; 1 cup grated Parmigiano-Reggiano; Garnishes: thinly sliced avocado dressed with lime, thinly sliced rings of red onion, chopped fresh parsley or cilantro

Servings: persons

2 pounds halibut or other firm, sustainable white fish
Olive oil cooking spray
Seafood seasoning, such as Old Bay, for sprinkling
1 lime
One 8-ounce brick cream cheese or Neufchatel, softened
1 cup sour cream
1 teaspoon ground coriander, 1/3 palmful
1 teaspoon ground cumin, 1/3 palmful
2 small cans diced green chiles, drained
2 cups shredded Monterey Jack cheese
2 to 3 tablespoons chopped fresh cilantro or parsley
2 tablespoons finely chopped fresh dill, or 1 teaspoon dried dill
Kosher salt and ground black pepper
Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
1 to 1 1/2 cups heavy cream
1 cup grated Parmigiano-Reggiano
Garnishes: thinly sliced avocado dressed with lime, thinly sliced rings of red onion, chopped fresh parsley or cilantro

1
Preheat a broiler.
2
Arrange the fish on a broiler pan or baking sheet.
3
Spray the fish with olive oil and sprinkle liberally with seafood seasoning.
4
Broil until firm and opaque.
5
Cool the fish and flake with a fork.
6
Dress with the juice of the lime.
7
In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin.
8
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.
9
Spray a casserole or baking dish with olive oil.
10
Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas.
11
Set into the casserole seam-side down.
12
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.
13
Chill, covered, for a make-ahead meal.
14
Bring to room temp before baking.
15
Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes.
16
Top with avocado, onions and parsley or cilantro.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds halibut or other firm, sustainable white fish, Olive oil cooking spray, Seafood seasoning, such as Old Bay, for sprinkling, 1 lime, and more.

Yes, Creamy Fish Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Fish Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions