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4 Cups Water
2 Pounds Halibut, cut into 1 inch cubes
2 packages (3 ounces each) cream cheese,
softened
2/3 cup sour cream
3 tablespoons mayonnaise
2 cans (4 oz each) chopped green cillies
1 can (4 1/4 oz) chopped ripe olives
drained
4 green onions, chopped
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (8 inch)
1-1/2 cups (6 oz) shredded pepper jack or
Monterey Jack cheese
1/3 cup shredded Parmesan cheese
1-1/2 cup whipping cream
1/2 cup salsa
In a large saucepan, bring water to boil.
Carefully add fish; reduce heat. Cover and simmer for 5 mintues or until fish flakes easily with a fork; drain well.
In a mixing bowl, combine the cream cheese, sour cream,
mayonnaise, chilies, olives, onions, cumin, salt and pepper.
Fold in fish.
Place 1/2 cup down the center or each
tortilla; roll up. Place enchiladas in a greased 13-in x
9-in x 2-in. baking dish. Sprinkle with cheese;
drizzle with cream bake, uncovered at 350 for 30 to 35
mintues or until buggly. Serve with salsa.
Yeild: 8 servings.
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