AUTOPLAY
Rainbow Trout Enchiladas Verde
11 steps
What you’ll need
1 lb
Clear Springs Foods Rainbow Trout
12 oz
Chopped Broccoli, Thawed
2 cups
Mexican blend (or cheddar) cheese
1 Tbsp Of Olive oil
1 large can
Green chili Enchilada Sauce
8
Corn Tortillas
1/2 tsp each
Cumin, Garlic, Chili Powder
1
Small Onion, Chopped
1 can
Black Beans
Heat skillet to medium heat. Oil pan and place rainbow trout skin side down. Season with spices.
1. Heat skillet to medium heat. Oil pan and place rainbow trout skin side down. Season with spices.
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Cook 4 minutes. Turn and gently remove skin. Continue cooking 2 minutes. Chop into large chunks.
2. Cook 4 minutes. Turn and gently remove skin. Continue cooking 2 minutes. Chop into large chunks.
2
Blend together enchilada sauce, thawed broccoli and onion.
3. Blend together enchilada sauce, thawed broccoli and onion.
3
Pour 1 cup sauce mixture into baking dish.
4. Pour 1 cup sauce mixture into baking dish.
4
Place fish in mixing bowl. Add in rinsed black beans and 1/2 cup shredded cheese.
5. Place fish in mixing bowl. Add in rinsed black beans and 1/2 cup shredded cheese.
5
Place 4 corn tortillas on top of sauce. Layer with fish and bean mixture.
6. Place 4 corn tortillas on top of sauce. Layer with fish and bean mixture.
6
Layer on remaining 4 corn tortillas and top with remaining sauce.
7. Layer on remaining 4 corn tortillas and top with remaining sauce.
7
Sprinkle remaining cheese.
8. Sprinkle remaining cheese.
8
Bake in preheated 400 degree oven for 15-20 minutes, until edges are bubbly.
9. Bake in preheated 400 degree oven for 15-20 minutes, until edges are bubbly.
9
Remove from oven and top with sliced black olives and tomatoes, if desired.
10. Remove from oven and top with sliced black olives and tomatoes, if desired.
10
Visit @freshfishkitchen for more recipes!
11. Visit @freshfishkitchen for more recipes!
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