Ready In:

45 min



Good For:

Lunch – Diner

Walleye Enchiladas

By: Kay Lindner


Fish enchiladas are easy to make for lunch or an evening meal. We use fresh walleye fillets for this recipe, but halibut, perch, and most other fish are good substitutes.



  • 1 tbsp oil or butter
  • white onion, diced
  • 1 1/2 cups diced red, green, or yellow bell pepper
  • 1 pound walleye, cut into 1/2-inch cubes
  • 1/4 cup chopped mild green chiles
  • 1/4 cup grated cheddar cheese
  • 3 to 4 tablespoons chopped green onions
  • 1/4 cup chopped ripe olives
  • 1/4 cup chopped mild green chiles
  • 1 cup prepared salsa, divided


  • 3 cups tomato juice
  • 1 package powedered enchilada sauce mix



  • 8 soft corn tortillas (10-inch)


Sauce: Mix the tomato juice with the seasoning mix set aside.

Filling: Heat oil in a large skillet over medium heat. Add onions, bell peppers, and walleye. Saute’ for about 4 to 5 minutes until the fish is near done.

Combine chiles, olives, and 1/4 cup of salsa.
Preheat the oven to 350-degrees F

Assembly: Brush sauce mixture on one side of the tortillas. Play 1/2 to 3/4 cup of walleye filling in the center of each tortilla, roll up, and place seam-side-down in an 11×7 baking dish. Top with the remaining sauce and grated cheddar cheese, garnish with green onions and salsa.

Bake for 20 to 30 minutes until the cheese is melted and the enchiladas are heated through.

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