Easy Seafood Enchiladas Recipe

Name: Easy Seafood Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large red snapper fillets (aprox. 1 1/2 lbs); 12 corn tortillas; 1 cup flour; chili powder; cumin; ½ cup butter; 1 (28 ounce) can green enchilada sauce (there will probably be a little left); 1 (4 ounce) can diced green chilies; 34 lb monterey jack cheese (grated); 34 lb cheddar cheese (grated); salt and pepper

Servings: persons

1
Lay fish fillets out on baking parchment or a large flat baking pan.
2
Sprinkle 1/2 cup of the flour over the fillets.
3
Sprinkle chile powder, dried cumin and salt and pepper over fillets.
4
Make sure fillets are thoroughly coated.
5
Turn over and do the flour, salt, spice thing on this side.
6
Melt butter in large skillet and saute fish until golden on each side.
7
Combine the grated jack and cheddar cheese.
8
In 13X9X9 glass baking dish, pour green enchilada sauce to cover the bottom of the dish.
9
Arrange 6 corn tortillas (overlapping)on the sauce.
10
Pour more sauce over the tortillas.
11
Arrange fish on the sauce, cover with one half the cheese.
12
Drizzle enchilada sauce over the cheese and put 1/2 can of the chiles on the sauce.
13
Lay 6 corn tortillas over the top, drizzle with more green sauce and the remaining chiles.
14
Top with the rest of the cheese.
15
Bake in 350 degree over for twenty minutes or until cheese is melted and a nice golden color.
16
Remove from oven and let rest for 20 to 30 minutes before serving.

31570

kcal

Calories

2571

Fat

157

Carbs

1940

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 11 ingredients. The key ingredients include: 4 large red snapper fillets (aprox. 1 1/2 lbs), 12 corn tortillas, 1 cup flour, chili powder, and more.

Yes, Easy Seafood 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!

Easy Seafood Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions