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Thursday, March 11, 2010

Baked Tilapia Enchiladas

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I remember reading a post over at The Adventures of Tavolini, where Lini mentioned having fish enchiladas one day. That got me thinking and I'm still slightly on my tortilla kick when I realized that enchiladas was something I hadn't made yet. I bought a some tilapia fillets for my enchiladas. you can also use cod, sole, or mahi mahi. Made some chunky pico de gallo where I added some leftover pineapple chunks sitting in the fridge. That was the only thing I stuffed into the tortillas along with the baked fish. For the red sauce I used some Bertolli Arriabata Tomato sauce.  Sprinkled a good amount of cheese on top and melted them.

Also as being a part of Foodbuzz's Tastemaker program, I was fortunate enough to have gotten to sample some of Bertolli's new sauces. I was surprised at the lovely box it came in. It was one those open flap type box, too. Which was really cool to open. Both sides of the flap had recipes which utilize one of the sauces. In the main compartment held two glass jars.

One was a Four Cheese Rosa Sauce. The other was an Arrabiata sauce, which was a spicy tomato and red pepper. I've mostly known the Bertolli brand for their variety of pastas, but I enjoyed this sauce quite a lot. I still have some left, so I may just have some straight up spaghetti. For the other sauce I'm thinking something along the lines of lobster once again. We'll see what I come up with.

Makes 6 enchiladas

Baked Tilapia Enchiladas

6 taco sized totillas
2-3 medium sized tilapia fillet
Seasoning (salt, pepper, paprika or you own choice)
3 c salsa
1-2 c Bertolli Spicy Tomato and pepper sauce
2 c shredded cheese - mexican blend - queso, jack cheese, cheddar

Preheat your oven to 400˚F

Liberally season the tilapia fillets with salt, pepper, and paprika or you choice of your favorite seasoning. Place the fillets on a lightly greased foil-linned baking sheet and bake for 20 minutes. Let the fish rest for at least 10 minutes after baking to let the juices redistribute.

Preheat your broiler.

Take a tortilla and place a nice piece of the tilapia on the side closest to you along with to tablespoons of salsa. Fold in the sides, then roll the tortilla like a burrito.

Place them in an oven safe shallow dish. Pour over the Tomato sauce over and sprinkle the cheese evenly. Put the dish into the broiler for 2-3 minutes just until the cheese has melted.

Serve warm.


Anonymous said...

Great dish!
I love the way those sauces came packaged. They made it look like fine wine ;)
*kisses* HH

Bob said...

Oooo, I love enchiladas. And you want to know something weird? I actually have a chunk of tilapia in the fridge right now that I don't know what to do with. :)

Phyllis said...

Wow this looks delicious and super easy too. I'm always hungry after I read your posts :)

Maggie Ha said...

oh that looks so delish! I want enchiladas for lunch!

Bianca @southbay rants n raves said...

This is PERFECT for fish friday! I've got extra tortillas I need to get rid of as well. Brilliant!

Nutmeg Nanny said...

Maybe fish masking as an enchilada I might like :) You are going to make me love fish by the time this year is

Jen @ My Kitchen Addiction said...

Ooh... fun! I love fish tacos but it never occurred to me to make fish enchiladas. Love it!

Debbie said...

Oh I think that sounds delicious. I just bought some Tilapia this morning too!!!

Sook said...

What a great idea! I've never tried fish enchiladas before. So much healthier than regular meat enchiladas, I am sure. Looks fantastic!

Deeba PAB said...

Gosh, lucky you. I love getting products for review and you did delicious justice to the Bertolli sauce... yum yum yum!!

Unknown said...

Great idea! I'm always looking for new ways to cook tilapia, we are obsessed with it at my house!

chow and chatter said...

yum always in the mood for fish he he

sophia said...

Foodbuzz Tastemaker Progrm is obviously biased..I never got these sauces that I see everywhere! But you sure used it well...baked tilapia enchiladas! Wow! It looks and sounds superb!

theUngourmet said...

That box is awesome and so are your enchiladas! How fun! I want a box of those! ;)

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