Preparation Method
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the oil over medium heat.
- Add the diced yellow onion, minced garlic, and diced green bell peppers.
- Sauté until the vegetables are tender, about 5-7 minutes.
- Season the fish fillets with salt and pepper.
- Add the fish to the skillet and cook until the fish is opaque and flakes easily with a fork, about 5-7 minutes per side.
- Remove the fish from the skillet and flake it into bite-sized pieces.
- In a baking dish, spread a thin layer of enchilada sauce on the bottom.
- Place a portion of the flaked fish and sautéed vegetables in the center of each tortilla.
- Roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped cilantro and lime wedges.
- Serve hot and enjoy your gluten-free fish enchiladas!
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.
