FISH ENCHILADAS WITH CREAMY GREEN CHILE SAUCE

FISH ENCHILADAS WITH CREAMY GREEN CHILE SAUCE image

Yield 6 servings

Number Of Ingredients 13

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1 lb. firm-fleshed white fish, such as halibut, cooked and flaked into small chunks
1 tablespoon olive oil
2 cloves garlic, minced
1 tsp. ground cumin
I small tomato, diced
Juice of one lime
1/4 cup chopped cilantro; reserve 1 tbs. for topping
Salt and pepper to taste
12 corn tortillas
1 cup shredded Monterey Jack cheese
Creamy Green chile sauce:
1 16 oz. can green chile enchilada sauce (I used Hatch brand, my favorite)
3/4 cup reduced fat sour cream

Steps:

Preheat oven to 350° F. Spray a 13×9 baking pan with cooking spray. Heat a medium skillet over medium-high heat and add olive oil. Swirl to coat the pan. Add garlic and saute about two minutes, until slightly golden, then turn the heat to low and stir in cumin. Add the fish and tomato and heat through. Turn off the heat and add the lime juice, cilantro and salt and pepper to taste. Stir. Mix the green chile sauce and sour cream in a small bowl. Place about two tablespoons of fish mixture in tortillas and roll up, then place in casserole seam side down. (I find the tortillas more pliable and easier to work with if I wrap a stack of them in a damp kitchen towel and microwave them for 45 seconds.) After all the tortillas are filled and rolled, pour the green chile sauce evenly over them and sprinkle cheese on top. Cover and bake for 30 minutes until sauce is bubbly and cheese is melted. Sprinkle with reserved cilantro and serve. Preferably with margaritas.