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Fish enchiladas with red sauce


  • Breaded tilapia filling (i.e. breaded tilapia fish, baked for 20 minutes, to be used as an enchilada filling)
  • 1 shallot
  • ½ yellow bell pepper
  • 1 jalapeño, diced
  • 1 tablespoon of oil
  • 1 ½ cup of diced mushrooms
  • 1 teaspoon of butter
  • 2 cups of Clamato® Tomato Cocktail
  • 1 tablespoon of cornstarch
  • 68 tortillas
  • ½ cup of sour cream
  • 1 cup of mozzarella cheese
  • 1 cup of cheddar cheese


  1. Prepare the breaded fish, baking it for 20 minutes at 400°F (200°C).
  2. In a frying pan, saute the chopped shallots in oil for about two minutes, then add the chopped bell pepper and jalapeno. Remove from the pan. Set aside.
  3. Using the same frying pan, melt the teaspoon of butter in there to saute the mushrooms for about 3 minutes.
  4. Then mix the mushrooms with the shallot, pepper, and jalapeno. Set aside.
  5. Pour into the pan the Clamato® Tomato Cocktail, and add the cornstarch (previously dissolved in a little bit of water). Leave on the heat until it slightly thickens.
  6. Pour half of the mixture of point #5 to the mix of point #2. Also, add the chopped fish.
  7. Fill the tortillas with this final mix. Put some sour cream over each filling. Roll up the tortillas well, and place each tortilla next to each other on a tray that can go in the oven.
  8. Pour the rest of the mix from point #5 over the tortillas, along with the mozzarella and cheddar cheeses.
  9. Bake at 350°F (180°C) for about 10 minutes.
  10. Serve with chopped cilantro on top.