I have been absent from this space due to tree pollen. The digging in the yard this weekend stirred up enough pollen that I had bad allergic reaction. Which then turned into an infection. Tuesday just went down hill until I coughed all night. Wednesday was just trying to get a lot of rest. I am still under the weather but feeling much better in comparison.
Which means I am craving more Mexican food. Cooking more Mexican food. The suggestion was made to me that I just make the middles of the enchiladas, not put them into tortillas. I really like fish enchiladas so I decided to give it at try.
Yumminess! I may just to try this with the sour cream enchiladas middles.
fish enchiladas middle or gooey fishes
1 pound fish bits, no skin
2 cups Greek yogurt (okay, so I used a goat milk yogurt that is a Greek style)
1 package ranch dressing mix
3 or 4 jalapenos, stemmed and cored. I keep the seeds. Heat is the plan
4 ounces quesidilla cheese
4 ounces another type white cheese, such as jack
salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit. Mix the yogurt and dressing mix together. Use the blender and blend in the jalapenos. You do not want chunks. Pour into a large pan. Mix in the fish. Mix in the cheese. Bake for 30 minutes or until bubbly.
I served it with homemade chips since my store bought ones are so flimsy. Such yumminess!