Creamy Fish Enchiladas

• 2 pounds halibut or other firm, sustainable white fish
• Olive oil cooking spray
• Seafood seasoning, such as Old Bay, for sprinkling
• 1 lime
• One 8-ounce brick cream cheese or Neufchatel, softened
• 1 cup sour cream
• 1 teaspoon ground coriander, 1/3 palmful
• 1 teaspoon ground cumin, 1/3 palmful
• 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
• Kosher salt and ground black pepper
• Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
• 1 to 1 1/2 cups heavy cream
• 1 cup grated Parmigiano-Reggiano
• Garnishes: thinly sliced avocado dressed with lime, thinly sliced rings of red onion, chopped fresh parsley or cilantro

1. Preheat a broiler.
2. Arrange the fish on a broiler pan or baking sheet.
3. Spray the fish with olive oil and sprinkle liberally with seafood seasoning.
4. Broil until firm and opaque.
5. Cool the fish and flake with a fork.
6. Dress with the juice of the lime.
7. In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin.
8. 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 halibut flakes.
9. Spray a casserole or baking dish with olive oil.
10. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas.
11. Set into the casserole seam-side down.
12. 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.
13. Chill, covered, for a make-ahead meal.
14. Bring to room temp before baking.
15. Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes.
16. Top with avocado, onions and parsley or cilantro.

olive oil cooking spray, lime, cream cheese, sour cream, ground coriander, ground cumin, green chiles, shredded monterey, fresh cilantro, fresh dill, kosher salt, heavy cream, lime

Taken from www.foodnetwork.com/recipes/rachael-ray/creamy-fish-enchiladas.html (may not work)