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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 12 |
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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. âCarole 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 (8 ounces) sour cream |
1 cup mayonnaise |
2 cans (4 ounces each) chopped green chilies |
2 cans (10 ounces each) mild enchilada sauce |
4 cups (16 ounces) shredded colby-monterey jack cheese |
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 two forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chilies, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of two greased 13-in. x 9-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. Yield: 12 servings.
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