“My husband and I do not eat meat (other than fish),” Crane writes. “However, this dish has been enjoyed by many of our meat-loving friends, and literally everyone who has tried it has requested the recipe.”
2 large redfish fillets (1–1 1/2 pounds)
1 teaspoon salt, divided use
3 tablespoons olive oil
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 package (8 ounces) cream cheese, softened
2 small cans (4 ounces each) mild diced green chiles, drained
1/2 cup canned black beans, drained and rinsed
1/2 cup canned corn, drained
1 pepper from can of chipotle peppers in adobo sauce, chopped (or 3/4 teaspoon ground chipotle pepper)
2 tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 cup packed fresh cilantro, finely chopped
1 cup sour cream
1 jar (16 ounces) salsa verde
12 corn tortillas, quartered
2 cups shredded colby jack cheese, divided use
Optional toppings: diced red onion, chopped cilantro, cotija cheese, avocado slices
1. Sprinkle redfish fillets with 1/4 teaspoon salt each and let sit at room temperature 20 minutes, then lightly pat dry.
2. Heat olive oil in a large skillet over medium heat, then add fish, black pepper and garlic. Cook about 3 minutes on each side, or until cooked through.
3. Reduce heat to low, and add cream cheese, green chiles, beans, corn, chipotle, lime juice, cumin, chili powder, cilantro and remaining 1/2 teaspoon of salt. With a spatula or spoon, fold ingredients together in the pan while breaking apart the fillets. When all ingredients are thoroughly combined, turn off heat.
4. In a bowl, mix together the sour cream and salsa verde to make the sauce. Preheat oven to 375 degrees.
5. To assemble enchiladas, spoon about 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Distribute 4 of the quartered tortillas across the bottom of the dish. Spoon half of the redfish filling onto tortillas. Top with 3/4 cup shredded cheese, 4 more tortillas and half of the remaining sauce. Top with all remaining filling and half of the remaining cheese. Add last 4 tortillas and all of the remaining sauce.
6. Cover pan tightly with aluminum foil and bake 30 minutes. Remove foil, add remaining cheese and bake 10–15 minutes more, until cheese is melted and bubbly. Top as desired with diced red onion, chopped cilantro, cotija cheese and avocado slices.
If you cannot find redfish in your area, use red snapper.