Whitefish Enchilada Casserole

Posted on by Lanie Fioretti

I scored some nice trout fillets from Don’s last fishing trip.  Although most any good textured fish will work for this Whitefish Enchilada Casserole, trout makes it very delicious.  Make a simple salad or guacamole, and you’ve got dinner!  Don’t be discouraged by all the spices, you can just use something like a good taco seasoning.

Whitefish Enchilada Casserole

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Whitefish Enchilada Casserole

Yield: Serves 10

Ingredients

  • 1 1/2 - 2 lbs whitefish fillets
  • Salt
  • 6 slices thick bacon, diced
  • Olive oil
  • Ground black pepper
  • 1 (8 oz) pkg cream cheese, room temperature
  • 2 (4 oz) cans mild diced green chiles
  • 1 (15 0z) can canned black beans, drained and rinsed
  • 1 cup canned corn, drained
  • 1 TBSP Chipotle Tabasco
  • 1 1/2 tsps ground cumin
  • 1 1/2 tsps granulated garlic
  • 1 1/2 tsps granulated onion
  • 1 tsp chili powder
  • 1 tsp Trader Joe's chili lime seasoning
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 cup packed fresh cilantro, finely chopped
  • 1 cup sour cream
  • 1 cup red enchilada sauce + 1 cup picante or 2 cups salsa verde
  • 12-16 corn tortillas
  • 3 cups shredded Mexican cheese, divided use
  • Optional toppings: sliced green onions, chopped cilantro, cheese, avocado or guacamole

Instructions

  1. Lightly pat fillets dry and sprinkle with salt.
  2. Heat a large skillet over medium heat, cook bacon until crisp, and remove with slotted spoon. If you do not have 3 TBSP of fat in pan, add some olive oil.
  3. Add fish and black pepper. Throughly cook.
  4. Lower heat and fold in next 13 ingredients plus salt and pepper, and the crispy bacon. Break up fish while thoroughly combining. Turn off heat. Substitute taco seasoning for the spices, if you prefer. If you freeze cream cheese, then bring it up to room temperature, it will combine with ingredients easier.
  5. In a bowl, mix together the sour cream and sauce.
  6. Heat oven to 375 degrees.
  7. Assemble enchiladas, spoon sauce into the bottom of a 9-by-13-inch baking dish, to form a thin layer. Lay tortillas across the bottom of the dish, tearing up some of them to fill spaces. Spoon half of the fish filling over the tortillas. Top with shredded cheese, spoon on a little more sauce, lay on more tortillas. Spoon the remaining filling on, top with more cheese, and a little sauce. Top with a layer of tortillas, cheese, and sauce.
  8. Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10–15 minutes more until casserole is bubbly.
  9. Let sit at least 15 minutes, before cutting. Serve with optional toppings.
https://centexcooks.com/whitefish-enchilada-casserole/