Fish Enchiladas
This chile seasoned white fish enchiladas with creamy tomatillo sauce recipe makes the lightest, freshest, tastiest enchilada you'll ever have.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at guerrerotortillas.com.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Baking dish
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Spatula
- Measuring spoon
- Measuring cup
Ingredients
- 8 Guerrero Riquisimas Flour Tortillas
- 1 1/2 lbs. White fish fillets, such as cod, tilapia, or snapper
- 2 tbsp. Vegetable oil, divided
- 1 tsp. Ground cumin
- 1 tsp. Ground red chile powder, ancho or guajillo
- 1 tsp. Salt, divided
- 1 Medium onion, thinly sliced
- 1 Red bell pepper, thinly sliced
- 1 jar (12 oz.) Thick tomatillo salsa
- 1/3 cup Crema or sour cream
- 1 cup (4 oz.) Shredded queso fresco or queso Oaxaca
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