Preheat your oven to 375°F (190°C).

In a skillet over medium heat, add oil and cook the flaky white fish for 4-5 minutes per side until opaque. Flake the fish into bite-sized pieces.

In a blender, blend chipotle peppers, sour cream, and lime juice until smooth. Adjust spice level as desired.

Warm the tortillas in a skillet for 20-30 seconds on each side to make them pliable.

Take one warm tortilla, fill it with fish and chipotle cream sauce, and roll it tightly. Place seam-side down in a greased baking dish.

Pour additional chipotle cream sauce over the assembled enchiladas, covering them completely. Optionally sprinkle cheese on top.

Bake in the preheated oven for 20-25 minutes until bubbly and golden-brown.

Allow enchiladas to cool slightly, then serve warm garnished with diced avocado or pickled red onions.