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
24 flour tortillas (6 inches), warmed
1 bunch green onions, thinly sliced
2 tablespoons chopped ripe olives
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.
Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer.
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.
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.
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.
12 servings Prep Time: 45 min Bake Time: 40 min