Rich and Spicy Fish Enchiladas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thinly slice onion.
  • Melt 3Tbs of butter in large saucepan and let melt.
  • Be careful not to burn.
  • Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan.
  • Let marinate on high for about 5 minutes.
  • Dash veggie mixture with red and black pepper and garlic salt& salt.
  • Dash the veggies with more seasoning after five minutes.
  • Make sure to stir well and make sure all veggies cook evenly and are coated with butter.
  • Adjust temp if needed.
  • Do not let burn.
  • After 5 min add 3Tbs half and half and 1Tbs of flour.
  • Stir for about 1 minute.
  • Remove from stove and put in bowl.
  • Melt the remaining 3Tbs of butter in the same saucepan and let melt.
  • Add fish and cook on high 3 minutes each side.
  • Dash both sides of fish with red and black pepper, garlic salt, and salt.
  • Remove from pan.
  • Chop up the fish into small to med size pieces.
  • Don't worry if it crumbles.
  • It doesn't really matter what it looks like.
  • Throw it back into the saucepan on high for another minute, and then add to veggie mixture.
  • Add 1cup of cheese and stir mixture until well combined.
  • Preheat oven to 350F.
  • Coat bottom of large, deep baking pan with 2 cans of enchilada sauce.
  • (you can buy disposable pans cheap at grocery stores-usually in bakery aisle) Warm tortilla shells for about 15 sec in microwave, dash with a little water and spoon in about 2Tbs-3Tbs of mixture into shell.
  • Fold up bottom edge of tortilla and then roll tortilla away from you.
  • Put in pan.
  • Repeat until done or tired.
  • Cover the tops of the enchiladas with the last 2 cans of sauce.
  • Cover with foil.
  • Cook 15 minutes.
  • Uncover and sprinkle with cheese.
  • Cook 15 more minutes.
  • YUM!
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