I discovered this recipe in the November 2019 issue of Texas Co-op Power magazine; submitted by Denise Crane of Victoria, TX. Being a lover of seafood and Mexican food it piqued my interest and I just had to try it. Well, let me tell you, it was so delicious I just had to share it. While the basic recipe is Denise’s, I made few small changes, along with giving it a new title. My family and friends absolutely gobble it up every time I serve it.
2 large redfish fillets
1 tsp. salt
3 Tbsp. olive oil
½ tsp. black pepper
2 cloves garlic, minced
1 – 8 oz. package cream cheese, softened
2 – 4 oz. small cans mild diced green chilies, drained
1/2 can black beans, drained, and rinsed
1/2 cup canned whole kernel corn, drained
1 pepper from can of chipotle peppers in adobo sauce, chopped (or ¾ spoon ground chipotle pepper)
2 Tbsp. lime juice
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 cup packed fresh cilantro, finely chopped
12 HEB Mixla Corn & Flour Blend Tortillas, quartered
2 cups shredded Colby jack cheese, divided
In a bowl, mix the sour cream and Salsa Verde to make the sauce.
1 cup sour cream
1 – 16 oz. jar Herdez Salsa Verde
Sprinkle redfish fillets with 1/4 tsp of salt and let sit at room temperature 20 minutes.
Heat olive oil in a large skillet over medium heat, add fish and sprinkle with black pepper and fresh garlic.
Cook about three minutes on each side.
Reduce heat to low and add cream cheese, green chiles, beans, corn, chipotle, lime juice, cumin, chili powder, cilantro, and remaining salt. Fold ingredients together breaking fillets apart. When all ingredients are thoroughly combined, turn off heat.
Preheat oven to 375 degrees.
Assemble enchiladas; pour 1 cup of sauce (sour cream and Verde mixture) in 9” x 13” baking dish.
Layer one: Distribute 16 of the quartered tortillas across the bottom of the dish. Spoon half of the redfish filling over the tortillas and top with ¾ cup shredded cheese.
Layer two: 16 more quartered tortillas and half of the remaining sauce. Top with the remaining redfish filling and half of the remaining cheese.
Layer three: the last 16 tortillas and pour the remaining sauce to cover.
Cover tightly with aluminum foil and back 30 minutes. Remove foil and add remaining cheese and bake 15 minutes, until cheese is melted.
Top as desired with diced red onion, chopped cilantro, cotija cheese and avocado slices.