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Halibut Enchiladas

3 pounds halibut fillets

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cayenne pepper

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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



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