Enchiladas {Secret Recipe Club}

Aug 05

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!


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  • 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.



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Comments: 17

  1. Yay for Mexican! You can never have too much :)

    • Elizabeth Aug 21 at 12:31 pm Reply

      Thanks Jennifer- my thoughts too!

  2. AmandaE Aug 05 at 9:45 am Reply

    We make enchiladas all the time – and with that always on the look out for more recipes :-) Great SRC Pick

    • Elizabeth Aug 21 at 12:31 pm Reply

      Thanks Amanda!

  3. Stephanie Aug 05 at 11:47 am Reply

    Fish! I’ve put many things in enchiladas, but never seafood… I think I know where my corn tortillas are going. Thanks for the inspiration.

    • Elizabeth Aug 21 at 12:32 pm Reply

      Hope you like them- let me know!

  4. Kate | Food Babbles Aug 05 at 2:58 pm Reply

    I love enchilladas and this recipe sounds wonderful. Time to make a homemade batch soon!

    • Elizabeth Aug 21 at 12:32 pm Reply

      Enchiladas are my favs too!

  5. Joanne Aug 06 at 7:14 am Reply

    I honestly don’t think I could ever have too much Mexican! These enchiladas sound awesome!

    • Elizabeth Aug 21 at 12:33 pm Reply

      Thanks Joanne!

  6. angela@spinachtiger Aug 06 at 7:53 pm Reply

    You’re very innovative with your substitutes. How wonderful.

    • Elizabeth Aug 21 at 12:33 pm Reply

      Thanks Angela- it generally turns out well!

  7. Leigh Aug 08 at 8:39 pm Reply

    Great substitute – they sound delicious

    • Elizabeth Aug 21 at 12:34 pm Reply

      Thanks Leigh!

  8. Kathy Aug 19 at 11:15 am Reply

    We love Mexican too. When visiting our favorite Mexican restaurant I have them substitute cod in a burrito and owner said they may add this to their menu. Will try this recipe, sounds great.

    • Elizabeth Aug 21 at 12:34 pm Reply

      Yay- glad I’m not the only one who loves cod in enchiladas :)

  9. […] got the recipe from the Keenan Cookbook. I made their seafood enchiladas for the Secret Recipe Club a few months back. When I was deciding on a recipe, I bookmarked a ton […]

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