Northern Pike (Fish) Enchiladas Recipe

Name: Northern Pike (Fish) Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds northern pike fillets; coconut oil regular; 365 coconut oil; rice mix Family size dirty, we use Zatarain's; 10 ounces enchilada sauce Green Chile, La Victoria; 10 ounces red enchilada sauce; 400 milliliters coconut milk; 1 pound shredded cheese our favorite is colby-jack; vegan cheese A good melty, We tried daiya mozz & it worked well; sea salt; Tabasco Chipotle; Tabasco Jalapeno; flour tortillas package of large taco / enchilada

Servings: persons

1 1/2 pounds northern pike fillets
coconut oil regular
365 coconut oil
rice mix Family size dirty, we use Zatarain's
10 ounces enchilada sauce Green Chile, La Victoria
10 ounces red enchilada sauce
400 milliliters coconut milk
1 pound shredded cheese our favorite is colby-jack
vegan cheese A good melty, We tried daiya mozz & it worked well
sea salt
Tabasco Chipotle
Tabasco Jalapeno
flour tortillas package of large taco / enchilada

1
["Thaw fish in room temperature water batch (if frozen)", "cook dirty rice (ours takes 25 minutes)", "while dirty rice is cooking -
2
pan fry the fish at medium heat until nicely done
3
salt to taste when done
4
cover on plate to keep warm / moist", "preheat oven to 350 F", "when rice is finished cooking - turn heat off - leave in pan
5
add can of coconut milk to rice
6
stir well - and leave uncovered
7
(after about 5 minutes - it should be a good creamy mixture", "place all the shells out & divide the fish onto the center of each
8
add enough rice mix to make the enchilada full
9
about 3/4 cup for a 10"" shell... or whatever you can manage to keep inside while rolling
10
fold left & right edges of shell on top of fish/rice & roll away from you -
11
making a nice packaged enchilada", "oil baking pans with high-heat coconut oil
12
place enchiladas on pan
13
(we put 2 for our son that will have the vegan cheese)
14
(we put the remaining 6 to 8 on another with shredded 'real' cheese)", "add alternating red & green enchilada sauce over the cheese
15
(make a mexican flag ?)", "bake at 350 F for 30 minutes", "Set aside for a few minutes - and serve
16
If more spice / heat is desired - folks can add the tabasco
17
(jalapeno to top the green stripe & chipotle to top the red stripe)", "Serve with your favorite beverage.
18
White wine is good - but we prefer:
19
Spotted Cow (New Glarus Brewery) (Only in Wisconsin)"]

81182

kcal

Calories

9165

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 1/2 pounds northern pike fillets, coconut oil regular, 365 coconut oil, rice mix Family size dirty, we use Zatarain's, and more.

Yes, Northern Pike (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!

Northern Pike (Fish) Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions