Tilapia Enchiladas Recipes

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CREAMY FISH ENCHILADAS



Creamy Fish Enchiladas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 pounds halibut or other firm, sustainable white fish
Olive oil cooking spray
Seafood seasoning, such as Old Bay, for sprinkling
1 lime
One 8-ounce brick cream cheese or Neufchatel, softened
1 cup sour cream
1 teaspoon ground coriander, 1/3 palmful
1 teaspoon ground cumin, 1/3 palmful
2 small cans diced green chiles, drained
2 cups shredded Monterey Jack cheese
2 to 3 tablespoons chopped fresh cilantro or parsley
2 tablespoons finely chopped fresh dill, or 1 teaspoon dried dill
Kosher salt and ground black pepper
Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
1 to 1 1/2 cups heavy cream
1 cup grated Parmigiano-Reggiano
Garnishes: thinly sliced avocado dressed with lime, thinly sliced rings of red onion, chopped fresh parsley or cilantro

Steps:

  • Preheat a broiler.
  • Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Cool the fish and flake with a fork. Dress with the juice of the lime.
  • In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes.
  • Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.
  • Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions and parsley or cilantro.

BAKED TILAPIA



Baked Tilapia image

I've decided to cook healthier for my family, and that includes having more fish at home. After looking at easy tilapia recipes I decided to try baked tilapia. I love that it's fast, too! -Hope Stewart, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 tilapia fillets (6 ounces each)
3 tablespoons butter, melted
3 tablespoons lemon juice
1-1/2 teaspoons garlic powder
1/8 teaspoon salt
2 tablespoons capers, drained
1/2 teaspoon dried oregano
1/8 teaspoon paprika

Steps:

  • Place tilapia in an ungreased 13x9-in. baking dish. In a small bowl, combine the butter, lemon juice, garlic powder and salt; pour over the fillets. Sprinkle with capers, oregano and paprika., Bake, uncovered, at 425° until fish just begins to flake easily with a fork, 10-15 minutes.

Nutrition Facts : Calories 224 calories, Fat 10g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 304mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.

RICH AND SPICY FISH ENCHILADAS



Rich and Spicy Fish Enchiladas image

Even if you don't like seafood, you'll probably like this recipe. It doesn't taste fishy, and allows you to have fish in your diet, which is good for you.

Provided by AndreaW

Categories     Mexican

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 13

1 package 10-inch flour tortilla (8-12 count)
1 large red onion
1 (8 ounce) package of chopped fresh mushrooms
1 cup shredded cheese (your choice-mexi blend)
6 tablespoons butter
1 1/2 lbs white fish fillets (I like john dory fish)
1 (4 ounce) can of chopped green chilies
3 tablespoons half-and-half
1 tablespoon flour
chopped red pepper
garlic salt
salt and pepper
4 (10 -12 1/2 ounce) cans green enchilada sauce

Steps:

  • Thinly slice onion.
  • Melt 3Tbs of butter in large saucepan and let melt.
  • Be careful not to burn.
  • Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan.
  • Let marinate on high for about 5 minutes.
  • Dash veggie mixture with red and black pepper and garlic salt& salt.
  • Dash the veggies with more seasoning after five minutes.
  • Make sure to stir well and make sure all veggies cook evenly and are coated with butter.
  • Adjust temp if needed.
  • Do not let burn.
  • After 5 min add 3Tbs half and half and 1Tbs of flour.
  • Stir for about 1 minute.
  • Remove from stove and put in bowl.
  • Melt the remaining 3Tbs of butter in the same saucepan and let melt.
  • Add fish and cook on high 3 minutes each side.
  • Dash both sides of fish with red and black pepper, garlic salt, and salt.
  • Remove from pan.
  • Chop up the fish into small to med size pieces.
  • Don't worry if it crumbles.
  • It doesn't really matter what it looks like.
  • Throw it back into the saucepan on high for another minute, and then add to veggie mixture.
  • Add 1cup of cheese and stir mixture until well combined.
  • Preheat oven to 350F.
  • Coat bottom of large, deep baking pan with 2 cans of enchilada sauce.
  • (you can buy disposable pans cheap at grocery stores-usually in bakery aisle) Warm tortilla shells for about 15 sec in microwave, dash with a little water and spoon in about 2Tbs-3Tbs of mixture into shell.
  • Fold up bottom edge of tortilla and then roll tortilla away from you.
  • Put in pan.
  • Repeat until done or tired.
  • Cover the tops of the enchiladas with the last 2 cans of sauce.
  • Cover with foil.
  • Cook 15 minutes.
  • Uncover and sprinkle with cheese.
  • Cook 15 more minutes.
  • YUM!

Nutrition Facts : Calories 603.6, Fat 33.6, SaturatedFat 17.4, Cholesterol 182.3, Sodium 1260.6, Carbohydrate 31.8, Fiber 4.4, Sugar 5.7, Protein 44.4

TILAPIA ENCHILADAS RECIPE



Tilapia Enchiladas Recipe image

Provided by longhornfans

Number Of Ingredients 15

RED SAUCE:
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce
ENCHILADAS
10 corn totillas
1 lb. tilapia fillets
Seasoning (pepper and paprika)
Onions, diced
Red / Green Bell Peppers, diced
5 tbsp shredded cheese - mexican blend - queso, jack cheese, cheddar

Steps:

  • 1. Combine all dry ingredients in a small bowl. 2. Stirring constantly, slowly add enough of the water to make a thin paste. 3. Pour into pan and add rest of water. 4. Cook over medium heat, stirring constantly, until mixture thickens. 5. Stir in tomato sauce. 6. Preheat your oven to 400 degrees. 7. Liberally season the tilapia fillets with pepper, and paprika or your choice of your favorite seasoning. Place the fillets on a lightly greased foil-lined baking sheet and bake for 20 minutes. Let the fish rest for at least 10 minutes after baking to let the juices redistribute. 8. Reduce heat to 350 degrees. 9. Take a tortilla and dip it into sauce covering both sides. Place approximately 1.5 ounces of tilapia (cut into cubes) along with onions and bell peppers, if desired, into tortilla and roll. 10. Place them in an oven safe shallow dish. Cover with additional sauce and sprinkle the cheese evenly on top. Bake until warm and until the cheese has melted. 11. Freeze remaining sauce. 11. Serve warm.

TILAPIA WRAPS



Tilapia Wraps image

"This savory recipe takes just minutes. If it's cheaper, I'll sometimes thaw out frozen tiliapia fillets in the fridge overnight instead of using fresh fillets." Michelle Williams - Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 7

3/4 cup salsa
1 can (4 ounces) chopped green chilies
6 tilapia fillets (6 ounces each)
2 tablespoons olive oil
2 tablespoons steak seasoning
12 flour tortillas (6 inches), warmed
3/4 cup shredded cheddar cheese

Steps:

  • In a small bowl, combine salsa and chilies; set aside. Drizzle fillets with oil; sprinkle both sides with steak seasoning., Cook fillets, uncovered, in a large skillet over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork. Gently stir in salsa mixture. , Spoon a heaping 1/3 cupful onto each tortilla; top with cheese and roll up.

Nutrition Facts : Calories 424 calories, Fat 16g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 1468mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 0 fiber), Protein 41g protein.

RACHAEL RAY'S TILAPIA WITH TOMATILLO SAUCE



Rachael Ray's Tilapia With Tomatillo Sauce image

From Rachael Ray 30-Minute Meals 2. If you can't find tilapia, red snapper should do. Have not tried this yet. Serve with recipe #112774.

Provided by BecR2400

Categories     Tilapia

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 tilapia fillets (1 1/4 to 1 1/2 pounds total)
salt & freshly ground black pepper, to taste
1 teaspoon ground cumin (eyeball it)
1/2 teaspoon sweet paprika (eyeball it)
2 tablespoons extra virgin olive oil (divided use)
1 lime, juice of
1/2 medium red onion, chopped
1 jalapenos or 1 serrano pepper, seeded and finely chopped
2 -3 garlic cloves, finely chopped
8 -10 tomatillos, peeled and diced, with juice
6 ounces pale beer
2 tablespoons chopped fresh cilantro, a palmful, plus
3 -5 sprigs fresh cilantro, for garnish

Steps:

  • Season the tilapia on both sides with salt, pepper, cumin and paprika.
  • Preheat a nonstick skillet over medium-high heat.
  • Add 1 tablespoon olive oil to the hot skillet and saute tilapia 3 minutes on each side, turning carefully with a thin spatula.
  • Squeeze the juice of half the lime over the fish, and transfer fillets to a warm serving platter.
  • Return the skillet to the stove over medium-high heat.
  • Add 1 tablespoon olive oil, red oniion, jalapeno and garlic, and saute 1 or 2 minutes, then add the tomatillos.
  • Season with salt and pepper and saute another 1 or 2 minutes.
  • Add the beer and the juice of the remaining lime half, and bring the sauce to a boil.
  • Reduce the heat to low and simmer 5 minutes.
  • Add cilantro, and adjust salt and pepper to taste.
  • Spoon hot tomatillo sauce over the fish and garnish with sprigs of cilantro.
  • Serve with recipe #112774, if desired.

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