Ingredients
3 pounds halibut fillets1/2 teaspoon salt1/8 teaspoon pepper1/8 teaspoon cayenne pepper1 medium onion, finely chopped1 medium green pepper, finely chopped1 tablespoon canola oil2 garlic cloves, minced1 can (10 ounces) hot enchilada sauce1 can (10 ounces) green enchilada sauce1 cup sour cream1 cup mayonnaise2 cans (4 ounces each) chopped green chiles2 cans (10 ounces each) mild enchilada sauce4 cups shredded Colby-Monterey Jack cheese24 flour tortillas (6 inches), warmed1 bunch green onions, thinly sliced2 tablespoons chopped ripe olives
Preparation
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.
