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.
Cut the fish into bite-sized pieces.
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.
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.
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.
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.
Add salt and pepper to taste. Stir gently to combine all ingredients.
Divide fish filling among the tortillas and roll them up as shown above.
Place them seam-side down in a 13″ x 9″ glass or ceramic baking dish.
Cover with the enchilada sauce and sprinkle the remaining 1 cup of shredded cheese.
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).