Halibut Enchiladas

Name: Halibut Enchiladas
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 3 pounds halibut fillets; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1/8 teaspoon cayenne pepper; 1 medium onion, finely chopped; 1 medium green pepper, finely chopped; 1 tablespoon canola oil; 2 garlic cloves, minced; 1 can (10 ounces) hot enchilada sauce; 1 can (10 ounces) green enchilada sauce; 1 cup sour cream; 1 cup mayonnaise; 2 cans (4 ounces each) chopped green chiles; 2 cans (10 ounces each) mild enchilada sauce; 4 cups shredded Colby-Monterey Jack cheese, divided; 24 flour tortillas (6 inches), warmed; 1 bunch green onions, thinly sliced; 2 tablespoons chopped ripe olives

TOTAL TIME: Prep: 45 min. Bake: 40 min. YIELD: 12 servings.

North meets south of the border in this dish. I roll our local Alaskan halibut into tortillas. It's one of my most requested recipes and a mainstay for potlucks and wedding buffets. —Carole Derifield, Valdez, Alaska

Ingredients

3 pounds halibut fillets
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 can (10 ounces) hot enchilada sauce
1 can (10 ounces) green enchilada sauce
1 cup sour cream
1 cup mayonnaise
2 cans (4 ounces each) chopped green chiles
2 cans (10 ounces each) mild enchilada sauce
4 cups shredded Colby-Monterey Jack cheese, divided
24 flour tortillas (6 inches), warmed
1 bunch green onions, thinly sliced
2 tablespoons chopped ripe olives

Directions

1. Place fillets on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer.
3. Flake fish with 2 forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chiles, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of 2 greased 13x9-in. baking dishes. Sprinkle each with 1 cup cheese.
4. Place a heaping 1/3 cup halibut mixture down the center of each tortilla. Roll up each and place seam side down over cheese. Pour remaining sauce over top.
5. Cover and bake at 350° for 30 minutes. Sprinkle with the green onions, olives and remaining cheese. Bake, uncovered, for 10-15 minutes longer or until cheese is melted.

Nutrition Facts

2 enchiladas: 658 calories, 40g fat (13g saturated fat), 90mg cholesterol, 1552mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 40g protein.