Last week, I had mexican food four different times. Moe’s for $5 Monday, Spinach Enchiladas on Tuesday at our favorite mexican restaurant, another mexican place for lunch with co-workers, and Chipolte for dinner on Thursday. So when it came to making my recipe for the Secret Recipe Club, the choice was obviously mexican food.
I have been paired up with the Keenan Cookbook. I love when couples cook together, so it was great to see recipes posted by both Chris and Rachel! I feel in love with the Turkey Enchiladas the minute I saw them. My only problem was that I didn’t have any ground turkey. Not to worry, I had a filet of cod and some clams– it was the perfect substitute.
These were amazing- I will be visiting the Keenan Cookbook much more often!
- 1 filet white cod
- salt and pepper
- 1 small can clams, drained
- 1 tbs garlic, minced
- 1 cup frozen spinach
- 1 cup low-sodium chicken broth
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 cup corn kernels (I used fresh corn, but canned or frozen is fine too)
- 1 can black beans, rinsed and drained
- 3-4 jalapeno rings, seeds removed
- 8 whole wheat tortillas, heated to soften
- 2 cans red enchilada suace
- 3 cups Mexican blend cheese
- Difficulty: easy
Preheat oven to 350 degrees. Spray a 9×13-inch pan with nonstick spray and set aside.
Spray a large skillet with nonstick spray and set on medium- high heat. Season the cod with salt and pepper. When the pan is heated, add garlic and cod. Flake off cod as it cooks. As the cod cooks on one side of the skillet, add and cook the spinach on the other side.
When the cod is cooked, add broth, clams, and spices. Stir to combine. Add corn, beans, and jalapenos, and half a can of enchilada sauce to pan. Stir to combine.
Add 1/2 can of sauce to the prepared 9x13 pan. Spread it around so it coats the entire bottom of the pan.
To prepare enchiladas, spoon 1/2 C of the meat mixture in the middle of each tortilla, topping with 2 tbs of cheese each. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan.
Repeat with remaining tortillas and filling. Place the tortillas side-by-side in the pan. Sprinkle cheese over top. Pour remaining enchilada sauce over the top of the stuffed enchiladas.
Bake for 15 minutes or until cheese melts.