Healthy Fish Enchiladas with Chipotle Infused Olive Oil and Jalapeno Balsamic Vinegar

Healthy Fish Enchiladas Feature

Healthy enchiladas? Using a flavorful fish, fresh vegetables and prepared with high quality olive oil, we say…definitely! We adapted this recipe from something we saw by Linda Larsen that provided protein and vegetables without the heaviness of the holiday meals. It may look like a lot of steps but it’s not difficult and you can prepare most of it ahead of time. Let us know what you think!

INGREDIENTS

  • 3 tablespoons Olive This! Chipotle Olive Oil, divided.
  • 1 red onion, chopped
  • 3 cloves garlic, minced or pressed through a garlic press
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 5 or 6 fish fillets about 6 ounces each (we used Alaskan cod)
  • 1 cup chopped fresh tomatoes
  • 2 tablespoons Olive This! Jalapeno balsamic vinegar
  • about 1½ cups shredded low-fat pepper jack or cheddar cheese
  • 12 corn tortillas (6-inch sized)
  • 1 can enchilada sauce (8 ounces)
  • salt
  • freshly ground black pepper

OPTIONAL GARNISHES:

  • low-fat sour cream
  • chopped cilantro
  • avocado slices

DIRECTIONS

Preheat oven to 400 degrees F with the oven rack in the middle position.Chop Fish for Fish Enchiladas

Cut the fish into bite-sized pieces.

Chop Veggies for Fish Enchiladas

As we always say in the OT kitchen, it’s easier to prepare your ingredients before you start cooking. Chop the onion finely and mince the garlic. Chop the red pepper, green pepper, and fresh tomatoes into about ½-inch pieces.

Saute Fish Pieces for Fish Enchiladas

Heat the 2 tablespoons of Chipotle olive oil in a large skillet over medium-high heat. Place the bite-sized pieces of fish into the shimmering oil and sauté until browned and cooked through. Remove fish pieces and set aside.

Saute Red Onions for Fish Enchiladas

To the same skillet at the remaining tablespoon of Chipotle olive oil and reduce heat to medium. Sauté chopped red onion and minced garlic, until onions just begin to turn translucent, about 5 minutes. Add red and green bell pepper; cook and stir for about 4 minutes longer.

Combine Ingredients and Saute for Fish Enchiladas

Turn off heat. Add to the skillet the cooked fish pieces, the chopped tomato, the 2 tablespoons of jalapeno balsamic vinegar and ½ cup of the cheese.

Fish Enchilada Filling

Add salt and pepper to taste. Stir gently to combine all ingredients.

Fill Individual Fish Enchiladas

Divide fish filling among the tortillas and roll them up as shown above.

Arrange Fish Enchiladas in Bake Pan

Place them seam-side down in a 13″ x 9″ glass or ceramic baking dish.

Top Fish Enchiladas with Cheese

Cover with the enchilada sauce and sprinkle the remaining 1 cup of shredded cheese.

Garnish Fish Enchiladas

Bake for 15–20 minutes uncovered or until thoroughly heated. Remove from oven and portion out to serving plates. Garnish each serving with sour cream, chopped cilantro and avocado slices.

MAKES 6-8 SERVINGS

Have a comment?  We’d love to hear from you.  Have you tried this dish?  Do you have a variation that you think others will enjoy?  Leave us a comment below (providing your email address is not necessary).

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