Whitefish and Avocado Enchiladas

Whitefish and Avocado Enchiladas

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You'll love these enchiladas of white fish, spring onions, fresh coriander, sour cream, and Cheddar cheese.


Serves: 8 

  • 1 kg white fish fillets, cut into large pieces
  • 1 pinch garlic powder
  • 1 pinch salt and ground black pepper to taste
  • 1 bunch spring onions, chopped
  • 1 green capsicum, finely chopped
  • 1/4 cup coarsely chopped fresh coriander
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup grated Cheddar cheese
  • 375g jar enchilada sauce
  • 8 tortillas
  • 1 cup grated Cheddar cheese
  • 2 avocados - peeled, pitted, and sliced

Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. Preheat oven to 190 degrees C.
  2. Season the fish with garlic powder, salt and pepper; cook in microwave until slightly cooked, about 2 minutes. Mix together the spring onion, capsicum, coriander, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl. Gently fold the fish into the mixture.
  3. Prepare a 20x30cm baking dish with cooking spray. Pour 1/4 of the enchilada sauce into the bottom of the baking dish.
  4. Pour 1/2 enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat. Spoon the fish in equal portions into the centre of each tortilla. Make the enchiladas by tightly rolling the tortillas and placing seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. Sprinkle with 1 cup Cheddar cheese. Cover the dish with aluminium foil.
  5. Bake in preheated oven for 45 minutes. Top with avocado slices to serve.

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