Introduction

This recipe brings together the delicate texture of wild Alaska pollock with a spicy roasted tomatillo and poblano chili sauce. Baked in corn tortillas and smothered in creamy Mexican-style crema and cheese, these enchiladas are comforting yet light. Perfect for a flavorful family meal or a cozy dinner with a twist on traditional seafood.

Cooking Time

Preparation: 25 minutes

Cooking: 35 minutes

Total Time: 1 hour

Servings: 4

Ingredients

Main Ingredients

4–6 oz wild Alaska pollock fillets, patted dry

16 soft corn tortillas

8 oz pepper jack cheese, shredded (divided)

1 cup Mexican-style crema (or ¾ cup sour cream whipped with ¼ cup milk + ¼ tsp salt)

For the Enchilada Sauce

3 poblano peppers

2 serrano chilies

1 ½ lbs tomatillos, husked

3 garlic cloves, peeled

1 large onion, chopped

2 cups low-sodium chicken broth

1 cup fresh cilantro (plus extra for garnish)

Kosher salt and freshly ground black pepper

Instructions

1️⃣ Roast the vegetables

Place poblano peppers, tomatillos, serrano chilies, garlic, and onion on a foil-lined baking tray.

Broil on high, turning occasionally, until vegetables are charred and soft (~10–12 minutes for tomatillos/serranos, 2–5 more minutes for poblanos).

Transfer each roasted vegetable to a bowl as it finishes roasting and cover poblanos to steam, then peel and deseed.

2️⃣ Make the enchilada sauce

Blend roasted vegetables, cilantro, and broth until smooth.

Season with salt and pepper.

Pour into a saucepan and simmer over medium heat until slightly thickened.

3️⃣ Poach the Alaska pollock

Season fillets with salt and pepper.

Add to the simmering sauce, cover partially, and poach for about 10 minutes until cooked through.

Remove from sauce and gently flake the fish with forks.

4️⃣ Prepare the filling

In a bowl, combine flaked pollock with 1 cup enchilada sauce, half the shredded cheese, and half the crema.

Season to taste with salt and pepper.

5️⃣ Assemble the enchiladas

Warm tortillas in the oven (wrapped in foil) for ~10 minutes.

Spread ⅓ of the remaining sauce on the bottom of a 13x9" baking dish.

Fill each tortilla with the pollock mixture, roll, and place seam-side down in the dish.

Top with remaining sauce, cheese, and crema.

6️⃣ Bake

Bake at 375°F (190°C) for 15–20 minutes, until bubbly and golden.

Flavor Profile

These enchiladas offer a vibrant mix of flavors: the mild, buttery Alaska pollock pairs beautifully with the smoky, tangy green chili sauce. Creamy cheese and crema round out the dish, while the tortillas soak in all the saucy goodness. A satisfying seafood twist on a beloved classic.

Serve hot and garnish with fresh cilantro for the perfect finish! 🌿🌶🧀