Enchiladas with Fish and Vegetables
Translated from Dutch, the language of the original page.
This recipe first appeared on post.visbureau.nl, in Dutch. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by Johan Pordon on SeeMeCook
Filled tortillas with cod, mackerel, or haddock, mushrooms, corn, and peas, topped with a creamy cheese sauce. The enchiladas are baked in the oven until golden brown and served warm with fresh herbs.
- Time
- 80 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- Mexican
- Contains
- Gluten, dairy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Enchilada’s
- 8 g
- 240 g
- 10 g
Saus
- 500 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 2.71 kg before cooking, which is about 675 g per serving.
Steps
Preheat the oven to 200 °C (400 °F). Prepare a baking dish large enough to hold 8 rolled tortillas.
Heat a little oil or butter in a frying pan. Fry the sliced mushrooms over medium-high to high heat until browned and cooked through. Remove them from the pan and leave them to cool.
Mix the drained corn kernels with the peas.
Cut the fish into small, evenly sized cubes. Add the fish, cooled mushrooms, and Mexican spice mix to the corn and pea mixture. Mix everything gently.
Place a tortilla or small pancake on the work surface. Spoon a few tablespoons of the filling into the center.
Roll the tortilla up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling until everything has been used.
To make the sauce, melt the butter in a saucepan over medium heat.
Stir the flour into the melted butter and cook for about 2 minutes. Stir constantly to make a smooth roux without allowing it to brown.
Gradually pour the cold water into the roux and crumble the stock cube over it. Stir over medium heat until the sauce thickens and becomes smooth.
Add the cream cheese and stir until it has completely melted into the sauce.
Pour the creamy sauce evenly over the rolled tortillas in the baking dish.
Bake the enchiladas in the preheated oven for 40–45 minutes, until the top is golden brown and the fish is fully cooked.
Finely chop the cilantro or parsley. Serve the enchiladas warm from the oven and sprinkle with the fresh herbs.
Notes
The source lists cod, mackerel, or haddock as possible types of fish. Serve immediately after the enchiladas come out of the oven golden brown and fully cooked.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 817
- Protein
- 51 g
- Carbs
- 71 g
- Fat
- 38 g
- Fiber
- 8 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
