Uploaded November 2016 | Updated September 2026, 41 minutes ago
I’ve found a Rachel Ray recipe that looked delectable. Fish enchiladas! I’ve done them before here years ago, but this recipe looks richer, cheesier and creamier! I have everything I need to make it… ah, except one! You guessed it! The fish! Let’s go catch some!
BLUEGILL ENCHILADAS RECIPE
Inspired by the recipe found here: foodnetwork.com/recipes/rachael-ray/creamy-fish-enchiladas.print.html?oc=linkback
INGREDIENTS
1½ pounds of bluegill or any other white fish
Olive oil cooking spray
Seafood seasoning, such as Old Bay, for sprinkling
1 lime
One 8-ounce brick cream cheese
6 to 8 ounces (1 cup) sour cream
2 teaspoons ground cumin
2 small cans diced green chiles, drained
2 cups shredded Monterey Jack cheese
2 to 3 tablespoons chopped fresh cilantro or parsley
2 tablespoons finely chopped fresh dill, or 1 teaspoon dried dill
½ Teaspoon salt (or a bit more if needed) and ground black pepper
Eight 8-inch flour tortillas
2 cups heavy cream
1 cup grated Parmigiano-Reggiano (I used pecorino Romano)
Garnishes: thinly sliced avocado dressed with lime, thinly sliced green onions, chopped fresh parsley or cilantro.
DIRECTIONS:
Preheat a broiler.
Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Broil small fish like bluegill for about 8 to 9 minutes. Cool the fish and flake with a fork. Dress with the juice of the half the lime. (Use the other half to slice and garnish the dishes.)
In a large mixing bowl, stir to combine the softened cream cheese, sour cream, and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the fish flakes.
Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.
Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 30 to 45 minutes. (Original recipe said 45 to 50 but that seems unnecessarily long). Top with avocado, onions and parsley or cilantro.
Recipe courtesy of Rachael Ray
THE LURE: A simple 1/16 ounce lead headed jig, brand unknown. Attached to it is a 2 inch twirly tail grub, brand unknown.
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 12 years ago. They no longer sell it. Also, the Bass Hunter company seems to be out of business. Boats like it are still sold under the name Sun Dolphin. Do a Google search for “two man fishing boats.”
The spinning reel is a Pflueger Trion GX-5. This model is no longer made.
The spinning reel line is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
The spinning rod is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE LAKE:
The lake is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE:
largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS:
We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHY I DON’T FISH FOR CATFISH
Yes, there are channel catfish in the lake but I’m not knowledgable about how to fish for them. Rigging for them is confusing to me. Also, I don’t enjoy sitting and waiting for a bite. It seems boring.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The larges crappie was 14¾ inches and weighed 2 LBS and 1 oz. I didn’t measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
VIDEOGRAPHY:
The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
I’ve found a Rachel Ray recipe that looked delectable. Fish enchiladas! I’ve done them before here years ago, but this recipe looks richer, cheesier and creamier! I have everything I need to make it… ah, except one! You guessed it! The fish! Let’s go catch some!
BLUEGILL ENCHILADAS RECIPE
Inspired by the recipe found here: foodnetwork.com/recipes/rachael-ray/creamy-fish-enchiladas.print.html?oc=linkback
INGREDIENTS
1½ pounds of bluegill or any other white fish
Olive oil cooking spray
Seafood seasoning, such as Old Bay, for sprinkling
1 lime
One 8-ounce brick cream cheese
6 to 8 ounces (1 cup) sour cream
2 teaspoons ground cumin
2 small cans diced green chiles, drained
2 cups shredded Monterey Jack cheese
2 to 3 tablespoons chopped fresh cilantro or parsley
2 tablespoons finely chopped fresh dill, or 1 teaspoon dried dill
½ Teaspoon salt (or a bit more if needed) and ground black pepper
Eight 8-inch flour tortillas
2 cups heavy cream
1 cup grated Parmigiano-Reggiano (I used pecorino Romano)
Garnishes: thinly sliced avocado dressed with lime, thinly sliced green onions, chopped fresh parsley or cilantro.
DIRECTIONS:
Preheat a broiler.
Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Broil small fish like bluegill for about 8 to 9 minutes. Cool the fish and flake with a fork. Dress with the juice of the half the lime. (Use the other half to slice and garnish the dishes.)
In a large mixing bowl, stir to combine the softened cream cheese, sour cream, and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the fish flakes.
Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.
Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 30 to 45 minutes. (Original recipe said 45 to 50 but that seems unnecessarily long). Top with avocado, onions and parsley or cilantro.
Recipe courtesy of Rachael Ray
THE LURE: A simple 1/16 ounce lead headed jig, brand unknown. Attached to it is a 2 inch twirly tail grub, brand unknown.
THE BOAT: is a Bass Hunter that I ordered from Bass Pro Shops about 12 years ago. They no longer sell it. Also, the Bass Hunter company seems to be out of business. Boats like it are still sold under the name Sun Dolphin. Do a Google search for “two man fishing boats.”
The spinning reel is a Pflueger Trion GX-5. This model is no longer made.
The spinning reel line is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.
The spinning rod is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE LAKE:
The lake is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE:
largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
WHY KEEP SMALL BASS:
We had biologists come out and do an electroshock survey of the lake. They found too many small, stunted bass. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHY I DON’T FISH FOR CATFISH
Yes, there are channel catfish in the lake but I’m not knowledgable about how to fish for them. Rigging for them is confusing to me. Also, I don’t enjoy sitting and waiting for a bite. It seems boring.
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The larges crappie was 14¾ inches and weighed 2 LBS and 1 oz. I didn’t measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
VIDEOGRAPHY:
The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM
