Most Amazing Enchiladas

2 pounds skinless, halibut (or other white fish of choice)

1 can condensed cream of chicken soup

1 ¼ cups sour cream

¼ teaspoon chili powder

1-tablespoon butter

1 ½ onion, chopped

1 (4 ounce) can green chilies, drained and chopped

1 package taco seasoning mix

1-cup water

2 teaspoons lime juice

½ teaspoon granulated onion powder

½ teaspoon granulated garlic powder

6 (12 inch) flour tortillas

1 ½ (6 ounces) cups mozzarella cheese, shredded

1 ½ cup (6 ounces) cheddar cheese, shredded

1 (10 ounce) can La Victoria Green Enchilada Sauce

½ cup (or to taste) Black Olives, sliced

1. Combine the soup, sour cream and chili powder in small dish, set aside. Combine shredded mozzarella and shredded cheddar cheese; set aside.
2. Heat the butter in a skillet over medium heat. Stir in 1 cup of the onion and cook until tender. Simmer for 10 minutes. Stir in the lime juice, onion powder, garlic powder and raw fish (cut into small pieces) if using, and simmer for additional 10 minutes.
3. Preheat oven to 350. Stir 1 cup of the soup mixture into the skillet with fish mixture and heat through. Spread remaining soup mixture into bottom of 9 x 13 inch baking dish.
4. Fill each tortilla with fish mixture. Sprinkle cheese over the filling (reserving half of cheese mixture for topping the enchiladas). Fold tortillas over filling and place seam-side down on top of soup mixture in baking dish. Pour enchilada sauce evenly over the enchiladas. Sprinkle with ½ cup chopped onion and sliced black olives. Cover with remaining 1 ½ cups cheese. Bake, covered lightly, until cheese is melted and bubbly, about 30 minutes. Serves 6.

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