Walleye Enchiladas
Ingredients
1 ½ lbs.
walleye fillets (or any white fish)
1 ½ tbsp.
Kowalski's Taco Seasoning
4 oz.
cream cheese, softened
4 oz.
canned diced green chile peppers, slightly drained
8
(6") corn or flour tortillas
- Kowalski's Butter, for coating the casserole dish
8 oz.
green chile enchilada sauce, such as Frontera brand (from the Global Foods Aisle)
8 oz.
Kowalski's Mexican Blend Shredded Cheese
- garnishes, to taste: sour cream, Kowalski's Mild Salsa and fresh cilantro leaves
Directions
- Preheat oven to 425°.
- Place fish fillets at least 2" apart on a parchment-lined baking sheet; sprinkle evenly with taco seasoning. Bake in preheated oven until opaque and fish flakes easily with a fork (10-12 min.).
- Turn on broiler; broil fish on high until dark brown on top (2-3 min.).
- Remove fish from oven; turn off broiler and preheat oven to 400°.
- Gently break fish into bite-size pieces; place in a medium mixing bowl.
- Add cream cheese and chiles to the bowl; stir gently until mixture is well combined.
- Divide cream cheese mixture among 8 tortillas (approx. ½ cup per tortilla); roll up tightly and place in a buttered 13x9" casserole dish, seam side down.
- Pour enchilada sauce over top; sprinkle with shredded cheese.
- Bake enchiladas in preheated oven until cheese is melted and bubbly (about 20 min.).
- Remove enchiladas from oven; let stand for 10 min.
- Serve immediately with desired garnishes.
