12 ounces shredded cooked rockfish
8 ounces cream cheese
1 3/4 cups Monterey Jack cheese, finely shredded
3 tablespoon dry white wine
1/2 teaspoon ground cumin seed
1/2 cup scallions finely chopped
3 tablespoons butter
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 3/4 cups milk
7 to 10 corn tortillas
Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Scatter handful of fresh cilantro over filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of filets. Fish should flake
Combine cream cheese, 3/4 cup Monterey Jack cheese ( loosely packed ),
wine and cumin seed. Beat with an electric mixer to create a creamy
texture. Fold in shredded cooked rockfish with wooden spoon.
Cover bottom of fry pan with oil, about 1/4 to 1/2 inch deep. Place corn
tortillas in hot oil for about 8-12 seconds, making sure tortillas are
completely covered by oil. Drain on newspapers, and pat both sides with
paper towels to remove excess oil. The tortillas should be still be
Spray baking dish lightly with oil. Stuff tortillas with filling
mixture. You can make them as lean, or plump as you like. I usually get
about 7 from this recipe. Place seam side down in baking dish.
Sauté onions in butter, until tender. Add flour, salt and pepper to
butter mixture, mixing thoroughly. Add milk. Cook until thick and
bubbly. Pour cream sauce over enchiladas.
Preheat oven to 350 degrees. Bake covered for 15 to 20 minutes. Remove
cover, and sprinkle remaining cheese on top. Bake until cheese melts.
Garnish with chopped scallions and fresh cilantro before serving. I like
to have fresh lemon slices available to squeeze on enchiladas before