HALIBUT ENCHILADAS WITH SALSA VERDE
Steps:
- Preheat the oven to 350°F.
- Lightly coat the halibut with 2 tablespoons of the vegetable oil and season it with salt and pepper. Put the halibut in a 9 x 13-inch casserole dish and bake for 25 minutes. Allow the halibut to cool, then flake it into a bowl. Keep the oven at 350°F.
- Melt the butter in a sauté pan set over medium heat. Add the onion and cook until translucent, about 8 minutes. Transfer the onion to a medium bowl and add the mayonnaise, sour cream, chiles, and 1 cup of the cheese mix. Mix thoroughly.
- Pour 2 cups of the verde sauce into the bottom of a 9 x 13-inch casserole dish. Set aside.
- Heat the remaining 1 cup of vegetable oil in a sauté pan set over medium heat until just warm, then turn off the heat. Put one tortilla in the oil at a time and leave it in the oil for 5 seconds (you are looking to just make the tortilla pliable, not brown or crunchy). Transfer the tortilla to a cutting board. Put 1/4 cup of the fish mixture on one end of the tortilla. Roll up the tortilla and put it on top of the sauce in the casserole dish, seam side down. Repeat until all ten tortillas are filled, then pour the remaining 2 cups verde sauce over the top to coat the enchiladas entirely. Sprinkle the remaining 1 cup cheese mix over the top.
- Bake for 25 minutes or until the sauce is bubbling slightly and the enchiladas are heated through.
- note
- Salsa verde is a versatile sauce that Sandy has in her refrigerator all the time. She likes to warm 1 cup of the sauce in the morning and pour it over eggs and toast for breakfast. It's a spicy way to start the day!
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Robert Pilkington
[email protected]I've never had halibut enchiladas before, but I'm glad I tried this recipe. They were delicious!
Juan Joya
[email protected]These enchiladas were easy to make and they tasted great. I'll definitely be making them again.
Jamil JAG
[email protected]I'm not a big fan of fish, but I really enjoyed these enchiladas. The salsa verde was especially good.
Muyaka Daisy
[email protected]I had some leftover halibut and decided to try this recipe. It was a great way to use up the fish and it turned out really well.
Brian Urban
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Ch Rehan
[email protected]I've made these enchiladas several times now and they're always a hit. They're easy to make and so delicious.
Naattah Hassan
[email protected]I made these enchiladas for a party and they were a huge success. Everyone loved them!
Shameka Robinson
[email protected]The salsa verde was a great touch. It added a nice pop of flavor to the enchiladas.
Md Akash raj
[email protected]I wasn't sure how the halibut would hold up in enchiladas, but I was pleasantly surprised. It was delicious!
Rokeya Khanom
[email protected]These enchiladas were a hit! The halibut was flaky and tender, and the salsa verde was flavorful and bright. I will definitely be making these again.