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Instructions |
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Preheat oven to 350 degrees F.
Lightly coat the halibut with 2 tablespoons of the vegetable oil and season it with salt & pepper. Put the halibut in a 9x13 inch casserole dish and bake for 25 minutes. Allow the halibut to cool, then flake it into a bowl. Keep the oven at 350 degrees F.
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Melt the butter in a sauté pan set over medium heat. Add the onion and cook until translucent, about 8 minutes. Transfer the onion to a medium bowl and add the mayo, sour cream, chiles, and 1 cup of cheese mix. Mix thoroughly. Pour 2 cups of the verde sauce into the bottom of a 9x13 inch casserole dish. Set aside.
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Heat the remaining 1 cup of vegetable oil in a sauté pan set over medium heat until just warm, the turn off the heat. Put one tortilla in the oil at a time and leave in the oil for 5 seconds (you are looking to just make the tortilla pliable, not brown or crunchy). Transfer the tortilla to a cutting board. Put 1/4 cup of the fish mixture on one end of the tortilla. Roll up the tortilla and put it on top of the sauce in the casserole dish, seam side down. Repeat until all ten tortillas are filled, then pour the remaining 2 cups verde sauce over the top coat the enchiladas entirely. Sprinkle the remaining 1 cup cheese mix over the top.
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Bake for 25 minutes or until the sauce is bubbling slightly and the enchiladas are heated through.
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Originally Submitted
4/2/2014
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 Recipe "Pin It"){kind=logo}
