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This easy chipotle fish enchilada recipe is perfect for enjoying during Lent or anytime. This is my favorite chipotle enchilada sauce and to make it I used Clamato® Tomato Cocktail.
Growing up I remember Lent as a time filled traditions, great food and coming together with familia. Back home it all started with the celebration of carnaval on Fat Tuesday, the day before Lent fasting begins. We would wear fun costumes, throw confetti and break cascarones (painted eggs filled with confetti). Giving up meat for Lent was something I never really felt like a sacrifice as there were always delicious meals filled with lots of sabor (flavor). I really loved that we got to eat so many delicious meatless and fish recipes. Lent also meant that Semana Santa, or Holy Week was getting close. Semana Santa was one of my favorite times of the year. We would all head to the beach for a week and the beach house was always filled with family and friends. Different people would come and go during the week and stay or just come to visit. It was a time to convivir with cousins and friends, spending entire days in the pool. There was always so much food: tuna salad, tortillas con queso, lots of Micheladas and of course the bacalao on Good Friday. It was so much fun!
Now every year I love coming up with creative ways to continue with the Lent tradition of giving up red meat by making recipes we all look forward to eating. For us dinner time is all about convivir; about sharing moments and traditions with family and friends and about sharing our love for food and how that food connects us with our roots.
Clamato has always been a brand we use and cook with at home from enjoying spicy Micheladas to adding Clamato to sauces and soups. So for this fish enchiladas recipe, I used Clamato as the base for the enchilada sauce. The Clamato give the sauce a very special and delicious taste and really brings the flavors of this dish together!
I know I will be using lots of Clamato during Lent so I got 2 64oz bottles at my neighborhood Walmart. I used one entire bottle to make the enchilada sauce and we’re already halfway through the second one. I wanted to make a big batch because we’re having my in-laws and my neighbors for dinner so the recipe for the enchiladas is enough to make at least 24 fish enchiladas.
Chipotle Fish Enchiladas Recipe
- 2 pounds of fish fillets, halibut or other similar fish
- 2 tablespoons olive oil
- 2 cups chopped sweet bell peppers
- 1 large onion, chopped
- 3 cups shredded cheese, Mexican blend
- 24 flour tortillas
- ½ cup cilantro, chopped
- 2 Hass avocados, sliced
- 6 cups chipotle enchilada sauce – recipe below
Chipotle Enchilada Sauce
- ¼ cup butter
- ¼ cup flour
- 2 teaspoons salt
- 2 teaspoons cumin ground
- 1 tablespoon coriander, ground
- 1 tablespoon onion powder
- 1 teaspoon of garlic powder
- 1 64oz bottle of Clamato Tomato Cocktail
- 1 can of tomato paste
- ¼ cup chipotle adobo sauce
- ½ cup vegetable stock
- 2 tablespoons apple cider vinegar
- To make the enchilada sauce combine the Clamato Tomato Cocktail, tomato paste, adobo sauce, vegetable stock, and vinegar in a blender and blend until smooth. Since you’re making a lot of enchilada sauce you might have to do this in batches. If you’re
- In a large pot, melt butter over medium heat. Slowly add the flour and mix until well combined. Continue to cook the roux while stirring constantly with a wooden spoon for about 5 minutes or until roux starts turning light brown in color.
- Add the salt, cumin, coriander, onion powder, and garlic powder and mix well.
- Slowly add the Clamato and tomato paste mixture to the pot and stir with the roux.
- Simmer for 10-15 minutes or until the sauce acquires the desired consistency.
- Preheat the oven to 350. Place the fish fillets in a greased baking sheet and bake uncovered for 15 minutes or until fish is cooked through and flaky.
- Meanwhile, heat the oil in a large skillet. Add the onion and the bell peppers and sauté until the onion is translucent.
- Using two forks flake the fish and place fish flakes in a large bowl. Add the onion and bell peppers and 1 cup of enchilada sauce. Mix until well combined.
- Spray the bottom of two 9” by 13” baking dishes with cooking spray and pour ½ cup of the sauce into each baking dish.
- To assemble the enchiladas place come of the fish mixture along the center of each tortilla. Add some shredded cheese and sprinkle some fresh cilantro.
- Roll up the tortilla to contain the filling inside and place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas.
- Pour the remaining sauce over the top. Add a generous amount of shredded cheese.
- Bake the enchiladas for 20 minutes, or until bubbly. Finally, drizzle with Mexican crema and sprinkle chopped cilantro over the. Serve with sliced avocado and lime wedges.
You can find Clamato in the juice aisle at Walmart or you can also order Clamato Tomato Cocktail online using Walmart Grocery Pickup. It’s so convenient! And if you’re looking for some more meatless, Lent-friendly recipes with Clamato check them out here!