Enchiladas with Fish and Vegetables

Ingredients

• 750 g cod, mackerel, or haddock (Cut into small cubes; use one of the listed types of fish.)
• 400 g mushrooms (Sliced.)
• oil or butter (A little, for frying the mushrooms; 10 g of oil was used for the nutritional estimate.)
• 300 g corn kernels (Drained; 1 can.)
• 200 g peas (Frozen.)
• 1 el Mexican spice mix
• 8 mini tortillas or small pancakes (Use 8 pieces.)
• fresh cilantro or parsley (Finely chopped, for serving.)
• 50 g butter (For the sauce.)
• 50 g flour (For the roux.)
• 500 ml water (Cold, for the sauce.)
• 1 chicken stock cube (Crumble it.)
• 200 g cream cheese (1 tub; melted into the sauce.)

Steps

1. 1

   Preheat the oven to 200 °C. Prepare a baking dish large enough to hold 8 rolled tortillas.

2. 2

   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.

3. 3

   Mix the drained corn kernels with the peas.

4. 4

   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.

5. 5

   Place a tortilla or small pancake on the work surface. Spoon a few tablespoons of the filling into the center.

6. 6

   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.

7. 7

   To make the sauce, melt the butter in a saucepan over medium heat.

8. 8

   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.

9. 9

   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.

10. 10

    Add the cream cheese and stir until it has completely melted into the sauce.

11. 11

    Pour the creamy sauce evenly over the rolled tortillas in the baking dish.

12. 12

    Bake the enchiladas in the preheated oven for 40–45 minutes, until the top is golden brown and the fish is fully cooked.

13. 13

    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 per serving

• main course
• Mexican
• oven-baked dish
• fish
• vegetables
• family-friendly