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Enchiladas are a beloved dish in Mexican cuisine, traditionally filled with various meats and cheeses. This recipe offers a delicious twist by using roasted vegetables and fish, making it a perfect shellfish-free option for seafood lovers and those with allergies.
Ingredients
- 4 large corn tortillas
- 1 pound white fish fillets (such as cod or tilapia), cooked and flaked
- 2 cups roasted vegetables (bell peppers, zucchini, onions)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Preparation
Start by preheating your oven to 375°F (190°C). Roast your vegetables by tossing them with olive oil, cumin, chili powder, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.
While the vegetables are roasting, cook the fish fillets until flaky. You can bake, poach, or pan-fry them, then flake into bite-sized pieces.
Warm the enchilada sauce in a small saucepan. Lightly grease a baking dish and spread a thin layer of sauce on the bottom. Warm the tortillas to make them pliable.
Assemble the enchiladas by placing a tortilla on a flat surface, filling it with roasted vegetables, flaked fish, and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
Pour the remaining enchilada sauce over the assembled enchiladas and sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes until bubbly and golden.
Serving Suggestions
Garnish the hot enchiladas with fresh cilantro and serve with sides like Mexican rice, refried beans, or a simple green salad. This dish offers a flavorful, nutritious, and shellfish-free alternative to traditional enchiladas.