Smoky Yucatecan Fish Enchiladas
A twist on traditional enchiladas, this recipe combines the flavors of Yucatecan cuisine with the richness of smoky fish. Perfect for a weeknight dinner.
Ingredients
- ●1 package 4 Corn Tortillas
- ●1 fillet 1 lb Smoked Fish (such as tilapia or mahi-mahi)
- ●1 cup 1/2 cup Yucatecan Red Sauce (made with chipotle peppers and tomato sauce)
- ●1/4 cup 1/4 cup chopped cilantro
- ●1/2 cup 1/2 cup crumbled queso fresco
- ●1 lime 1 lime
- ●to taste Salt and pepper
- ●2 tablespoons 2 tablespoons olive oil
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large skillet, heat the olive oil over medium heat. Add the chipotle peppers and cook for 1-2 minutes, until fragrant.
- 3
Add the Yucatecan Red Sauce to the skillet and stir to combine. Bring the sauce to a simmer and cook for 2-3 minutes, until heated through.
- 4
In a separate pan, warm the tortillas over medium heat for 30 seconds on each side. This will make them more pliable and easier to roll.
- 5
To assemble the enchiladas, lay a tortilla flat and spoon some of the Yucatecan Red Sauce down the center of the tortilla.
- 6
Add a piece of smoked fish on top of the sauce, followed by a sprinkle of cilantro and queso fresco. Roll the tortilla up and place it seam-side down in a baking dish.
- 7
Repeat with the remaining tortillas and filling ingredients.
- 8
Pour the remaining Yucatecan Red Sauce over the top of the enchiladas and sprinkle with additional queso fresco and cilantro.
- 9
Bake the enchiladas in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
- 10
Remove the enchiladas from the oven and let them cool for a few minutes before serving.