Delicious Fish Enchiladas Recipe: Easy & Flavorful!

Oct 22, 2025 by Jhon Lennon 52 views

Hey guys! Are you looking for a delicious and easy weeknight dinner? Then you've come to the right place! Today, we're diving into the wonderful world of fish enchiladas. This recipe is packed with flavor, relatively simple to make, and a great way to incorporate more fish into your diet. Forget the usual chicken or beef – fish enchiladas are a game-changer! We will explore every nook and cranny of making the perfect fish enchiladas, ensuring your dinner is nothing short of spectacular.

Why Fish Enchiladas?

Before we jump into the recipe itself, let's talk about why fish enchiladas are so awesome. First off, they're incredibly versatile. You can use a variety of different fish, from mild white fish like cod or tilapia to something a bit more flavorful like snapper or mahi-mahi. This versatility ensures that you can tailor the recipe to your taste preferences and what's available at your local grocery store or fish market. The choice of fish not only affects the taste but also the texture of the enchiladas, giving you the opportunity to experiment and find your perfect combination. Beyond the fish, the filling ingredients can also be customized to fit your dietary needs or what you have in your pantry.

Secondly, fish is a fantastic source of protein and omega-3 fatty acids, which are essential for heart health and overall well-being. Swapping out red meat for fish a couple of times a week is a smart move for a healthier lifestyle. Enchiladas, traditionally a heavier dish, get a lighter and healthier twist with fish, making them a guilt-free indulgence. Moreover, the other ingredients typically used in enchiladas, such as vegetables and beans, add to the nutritional profile, making this a well-rounded meal. For those watching their calorie intake, fish enchiladas offer a satisfying meal without the heaviness associated with beef or cheese-laden dishes.

Finally, they're just plain delicious! The combination of flaky fish, flavorful sauce, melted cheese, and warm tortillas is a match made in culinary heaven. The layering of flavors and textures is what makes enchiladas such a beloved dish, and fish adds a unique dimension to this classic. The subtle flavor of fish pairs exceptionally well with the spices and sauces traditionally used in enchiladas, creating a harmonious blend of tastes that will leave you craving more. Whether you're a seasoned cook or a beginner in the kitchen, fish enchiladas are a fantastic way to impress your family and friends with your cooking skills.

Ingredients You'll Need

Okay, let's gather our ingredients. Here’s what you’ll need for these mouthwatering fish enchiladas:

Fish: About 1.5 pounds of your favorite white fish (cod, tilapia, mahi-mahi, or snapper all work great). Fresh or frozen (thawed) will do the trick. The key here is to choose a fish that is firm and holds its shape well when cooked. Flaky fish like cod can be especially delicious, but be gentle when handling it to prevent it from breaking apart too much. If using frozen fish, ensure it's completely thawed and patted dry before cooking to remove excess moisture. This will help the fish cook evenly and prevent the enchiladas from becoming soggy.
Tortillas: 8-10 corn or flour tortillas. Corn tortillas are more traditional for enchiladas and offer a slightly nutty flavor, while flour tortillas are softer and easier to roll. The choice is really up to your personal preference. If using corn tortillas, you might want to warm them slightly before filling them to make them more pliable and prevent them from cracking. You can do this by wrapping them in a damp paper towel and microwaving them for a few seconds or by lightly charring them on a dry skillet. For a healthier option, consider using whole wheat tortillas.
Onion and Garlic: 1 medium onion, chopped, and 2-3 cloves of garlic, minced. These aromatic ingredients form the base of our flavorful filling. The onion adds sweetness and depth, while the garlic provides a pungent kick. Sautéing them together until softened releases their flavors and creates a wonderful foundation for the rest of the ingredients. Feel free to experiment with different types of onions, such as red or yellow, depending on your preference. If you're feeling adventurous, you can even add a shallot for a more delicate flavor.
Bell Pepper: 1 bell pepper, chopped (any color works). Bell peppers add sweetness, color, and a touch of crunch to the filling. Red, yellow, and orange bell peppers are sweeter than green ones, so choose the color that best suits your taste. If you like a little heat, you can add a poblano pepper or a jalapeño (finely chopped) to the mix. The texture of the bell pepper also complements the flakiness of the fish, making for a satisfying bite.
Canned Tomatoes: 1 (14.5-ounce) can of diced tomatoes, undrained. Diced tomatoes provide a juicy and slightly acidic component to the filling. The liquid in the can helps to create a saucy consistency. You can use plain diced tomatoes or opt for fire-roasted tomatoes for a smokier flavor. If you prefer a smoother sauce, you can blend the diced tomatoes before adding them to the filling. Alternatively, you can use fresh tomatoes, but you'll need to peel and chop them first.
Enchilada Sauce: 1 (10-ounce) can of red or green enchilada sauce. Enchilada sauce is the heart and soul of enchiladas, adding a rich, spicy, and savory flavor. You can use store-bought sauce or make your own from scratch for a truly authentic taste. Red enchilada sauce is typically made with chili powder and has a deeper, more robust flavor, while green enchilada sauce is made with tomatillos and has a brighter, tangier flavor. The choice is yours! If you're sensitive to spice, look for mild enchilada sauce or adjust the amount you use.
Cheese: 2 cups of shredded cheese (Monterey Jack, cheddar, or a Mexican blend). Cheese adds richness, creaminess, and a gooey texture to the enchiladas. Monterey Jack is a classic choice for its mild flavor and excellent melting properties. Cheddar adds a sharper, more pronounced flavor, while a Mexican blend offers a combination of cheeses for a more complex taste. You can also experiment with other cheeses like pepper jack for a spicy kick or queso Oaxaca for a stretchy, stringy texture. Don't skimp on the cheese – it's one of the best parts of enchiladas!
Spices: 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, salt, and pepper to taste. These spices add warmth, depth, and a touch of smokiness to the filling. Chili powder is a blend of dried chili peppers and other spices, providing a mild heat and complex flavor. Cumin adds an earthy note, while smoked paprika contributes a smoky flavor. Salt and pepper enhance the other flavors and balance the dish. Feel free to adjust the amounts of these spices to suit your taste preferences. If you like it spicy, you can add a pinch of cayenne pepper or some chopped chipotle peppers in adobo sauce.
Optional Toppings: Sour cream, guacamole, chopped cilantro, sliced green onions, or your favorite salsa. Toppings are the finishing touch that elevates enchiladas from good to great. Sour cream adds a cool and tangy element, while guacamole provides a creamy and rich texture. Chopped cilantro adds freshness and a pop of color, while sliced green onions offer a mild onion flavor and a bit of crunch. Your favorite salsa can add extra flavor and heat. Get creative and customize your toppings to your liking! A squeeze of lime juice is also a great addition, adding a bright and zesty flavor.

Let's Make Some Enchiladas! Step-by-Step Guide

Alright, guys, it's time to get cooking! Follow these steps for perfect fish enchiladas:

Step 1: Cook the Fish

First, we need to cook the fish. You can do this in a few ways:

Baking: Preheat your oven to 400°F (200°C). Place the fish fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. Baking is a healthy and hands-off method that results in moist and tender fish. The parchment paper prevents the fish from sticking to the baking sheet and makes cleanup a breeze. If you prefer a more flavorful fish, you can season it with additional spices like garlic powder, onion powder, or paprika before baking. You can also add a squeeze of lemon or lime juice for a brighter flavor.
Pan-frying: Heat a tablespoon of olive oil in a large skillet over medium heat. Season the fish fillets with salt and pepper. Cook for 3-5 minutes per side, or until cooked through. Pan-frying is a quick and easy method that results in a slightly crispy exterior and a flaky interior. Be careful not to overcrowd the skillet, as this can lower the temperature and result in unevenly cooked fish. If you're cooking multiple fillets, it's best to do it in batches. Patting the fish dry with a paper towel before cooking will help it brown better. You can also add a knob of butter to the skillet during the last minute of cooking for extra richness and flavor.
Poaching: Bring a pot of water or broth to a simmer. Add the fish fillets and cook for 5-7 minutes, or until cooked through. Poaching is a gentle method that results in very tender and delicate fish. Using broth instead of water will add extra flavor. You can also add herbs and spices to the poaching liquid, such as bay leaves, peppercorns, or lemon slices. Poached fish is particularly well-suited for enchiladas, as it retains its moisture and doesn't dry out during baking. Just be careful when removing the fish from the poaching liquid, as it will be very delicate.

Once cooked, let the fish cool slightly, then flake it with a fork. Don't over-flake the fish, as you want to retain some texture. Set it aside for later.

Step 2: Sauté the Vegetables

While the fish is cooking (or cooling), let’s get the veggies going. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper and cook for 5-7 minutes, or until softened. Stir occasionally to prevent them from burning. Cooking the vegetables until softened helps to release their natural sweetness and creates a flavorful base for the filling. If you're using a jalapeño or poblano pepper, add it along with the onion and bell pepper. You can also add other vegetables to the mix, such as zucchini, corn, or mushrooms. Once the onions and peppers are softened, add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 3: Make the Filling

Now, let’s combine everything into a delicious filling. Add the diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper to the skillet with the vegetables. Stir well to combine. Bring the mixture to a simmer and cook for 5-10 minutes, allowing the flavors to meld. Simmering the filling helps to thicken the sauce and deepen the flavors. Taste the filling and adjust the seasonings as needed. If you like it spicier, add more chili powder or a pinch of cayenne pepper. If it's too acidic, add a pinch of sugar. Once the sauce has thickened slightly, remove the skillet from the heat and add the flaked fish. Gently stir to combine, being careful not to break up the fish too much.

Step 4: Assemble the Enchiladas

Time to roll those enchiladas! Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This prevents the enchiladas from sticking to the dish and makes cleanup easier. You can use cooking spray or brush the dish with a little olive oil. Pour about 1/2 cup of enchilada sauce into the bottom of the dish and spread it evenly. This creates a flavorful base for the enchiladas and helps to keep them moist. Now, take a tortilla and spoon about 1/3 cup of the fish filling down the center. Sprinkle with a little cheese. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling. The amount of filling you use will depend on the size of your tortillas, so adjust as needed. If you have any leftover filling, you can spoon it over the top of the enchiladas. Placing the enchiladas seam-side down helps to prevent them from unrolling during baking.

Step 5: Bake and Enjoy!

Pour the remaining enchilada sauce over the rolled enchiladas, making sure they are evenly coated. Sprinkle with the remaining cheese. Baking the enchiladas in sauce helps to soften the tortillas and meld the flavors together. The cheese on top will melt and create a golden-brown, bubbly crust. Cover the baking dish with aluminum foil and bake for 20 minutes. Covering the dish prevents the enchiladas from drying out and helps to melt the cheese evenly. Remove the foil and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. Let the enchiladas cool for a few minutes before serving. This allows the filling to set slightly and prevents them from falling apart. Serve hot, topped with your favorite toppings like sour cream, guacamole, chopped cilantro, and salsa. Enjoy your delicious fish enchiladas!

Tips and Tricks for Perfect Fish Enchiladas

Don't Overfill: Overfilling the tortillas can make them difficult to roll and prone to tearing. Aim for about 1/3 cup of filling per tortilla. This amount provides a good balance of filling and tortilla without making the enchiladas too bulky. If you find that your tortillas are tearing easily, try warming them slightly before filling them. You can do this by wrapping them in a damp paper towel and microwaving them for a few seconds or by lightly charring them on a dry skillet.
Warm the Tortillas: As mentioned earlier, warming the tortillas makes them more pliable and less likely to crack. This is especially important if you're using corn tortillas, which tend to be drier than flour tortillas. You can warm the tortillas in the microwave, on a skillet, or even in the oven. The microwave is the quickest method, but the skillet or oven will give you a slightly toasted flavor. If you're warming the tortillas in the oven, wrap them in foil to prevent them from drying out.
Use Quality Ingredients: The better the quality of your ingredients, the better your enchiladas will taste. Use fresh fish, good quality cheese, and flavorful enchilada sauce. If possible, opt for organic vegetables and canned goods. Don't be afraid to splurge on a premium cheese or try making your own enchilada sauce from scratch. The extra effort will be well worth it in the end.
Adjust the Spice Level: If you're sensitive to spice, use mild enchilada sauce and reduce the amount of chili powder in the filling. You can also omit the jalapeño or poblano pepper if you're using one. If you like it spicy, use medium or hot enchilada sauce and add a pinch of cayenne pepper to the filling. You can also add some chopped chipotle peppers in adobo sauce for a smoky heat. Taste the filling as you go and adjust the seasonings to your liking.
Make Ahead: Enchiladas are a great make-ahead dish. You can assemble them up to a day in advance and store them in the refrigerator. When you're ready to bake them, simply add a few minutes to the baking time. This is a great option for busy weeknights or when you're entertaining. You can also freeze enchiladas for longer storage. To freeze, assemble the enchiladas but don't bake them. Wrap them tightly in plastic wrap and then foil. Freeze for up to 3 months. When you're ready to bake them, thaw them in the refrigerator overnight and then bake as directed.

Variations to Try

The beauty of enchiladas is that they're incredibly versatile. Feel free to experiment with different ingredients and flavors to create your own unique version. Here are a few ideas to get you started:

Shrimp Enchiladas: Substitute the fish with cooked shrimp for a different seafood twist. Shrimp enchiladas are a light and flavorful alternative to fish enchiladas. You can use fresh or frozen shrimp, but make sure it's cooked before adding it to the filling. You can also add some chopped avocado to the filling for extra creaminess. Serve with a squeeze of lime juice and a sprinkle of cilantro.
Vegetarian Enchiladas: Omit the fish and add more vegetables, such as black beans, corn, zucchini, and spinach. Vegetarian enchiladas are a hearty and healthy option that's perfect for meatless Mondays. You can use any combination of vegetables you like, but black beans and corn are classic choices. You can also add some cooked quinoa or rice to the filling for extra protein and fiber. Top with a dollop of sour cream or Greek yogurt for extra creaminess.
Chicken Enchiladas: If you're not a fan of fish, you can always use shredded cooked chicken instead. Chicken enchiladas are a classic comfort food that's sure to please everyone. You can use rotisserie chicken for a quick and easy option or cook your own chicken breasts and shred them. You can also add some chopped onions, peppers, and cheese to the filling for extra flavor. Serve with your favorite toppings, such as sour cream, guacamole, and salsa.
Creamy Enchiladas: Add a can of cream of mushroom soup or sour cream to the enchilada sauce for a richer, creamier sauce. Creamy enchiladas are a decadent and indulgent treat that's perfect for special occasions. The cream of mushroom soup or sour cream adds a richness and depth of flavor that's simply irresistible. You can also add some chopped mushrooms to the filling for extra flavor and texture. Serve with a side of rice and beans for a complete meal.

Conclusion

So, there you have it! A delicious and easy fish enchiladas recipe that's sure to become a new family favorite. Don't be afraid to get creative and experiment with different ingredients and flavors. Cooking should be fun, and enchiladas are the perfect dish to let your culinary creativity shine. I hope you guys enjoy this recipe as much as I do! Happy cooking!