Halibut Enchiladas
These are pretty killer.
Halibut Enchiladas
Serves 8
Sauce:
3 cups (750 ml) tomato juice
1 package (1.62-oz/46 g) powdered enchilada sauce mix
Filling:
1 tblsp oil or butter
1 white onion, diced
1 1/2 cups diced red, green or yellow bell peppers
1 pound of halibut, cut into 1/2 inch cubes
1/4 cup chopped mild green chiles
1/4 cup chopped ripe olives
1/4 cup grated cheddar cheese
3 to 4 tblspns chopped green onions
1 cup prepared salsa, divided
Wraps:
8 soft corn tortillas (10 inch diameter)
To make sauce, mix the tomato juice with the seasoning mix and set aside.
To make the filling, heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and halibut and saute about 4 minutes until not quite done; set aside.
Combine the chiles, olives, 1/4 cup prepared salsa.
Preheat oven to 350 degrees F.
To assemblethe enchiladas, brush sauce mixture on one side of the tortillas. Place 1/2 to 3/4 cup halibut filling in the center of each tortilla, roll up, and place seam side down in an 11x7 inch baking dish. Top with the remaining sauce and grated cheddar cheese, garnish with green onions and salsa.
Bake for 20 to 30 minutesuntil cheese is meltedand the enchiladas are heated through. Serve hot.
Hope you try and like it. 187
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