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The Casserole Queens put a rich American spin on the perfect combination of enchiladas and margaritas!
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CQ Tex Mex Show
Halibut Enchiladas with Verde Sauce
1 1/2 pounds halibut fillet, skinless
1 cup vegetable oil
2 teaspoons salt
1 teaspoon ground black pepper
4 cups Verde Sauce (recipe below)
1 tablespoon unsalted butter
1/2 cup chopped yellow onion
3/4 cup mayonnaise
3/4 cup sour cream
1 can diced green chilies, drained, 4 ounce
8 ounces shredded Mexican cheese blend
10 8-inch corn tortillas
Pre-heat oven to 350 degrees.
Coat halibut with 2 tablespoons of the vegetable oil and season with the salt and pepper. Put halibut in a 9×13 inch casserole dish and bake for 25 minutes. When cooked through remove from oven and let cool. Use two forks to flake halibut fillet apart and transfer to a plate. Wipe the casserole dish clean and evenly pour 2 cups of the Verde Sauce into the bottom. Set aside.
Melt butter in a sauté pan set over medium heat. Add onion and cook till translucent, about 8 minutes. Transfer onion to a bowl and add in the mayonnaise, sour cream, chilies and 1 cup of the cheese. Mix thoroughly. Add in the reserved fish and mix together gently.
Heat the remaining vegetable oil in a pan set over medium heat until just warm, then turn off the heat. One at a time dip tortillas into the oil and let stand for 5 seconds (you are looking to make tortillas pliable, not brown or crunchy). As you remove tortillas from pan, shake some of the oil off and transfer to a cutting board. Divide the fish mixture among tortillas, place mixture on one end of tortilla and roll over. Transfer enchiladas to the baking dish and put seam side down over the Verde Sauce. Pour the remaining sauce over enchiladas to coat and sprinkle with rest of cheese.
Bake for 25 minutes or until the Verde Sauce bubbles slightly and enchiladas are heated through.
Serves 4
Verde Sauce
16 tomatillos, husks removed
2 medium onion, roughly chopped
2 jalapenos, stemmed, seeded, chopped
3 garlic cloves, chopped
1 cup chopped cilantro
juice of 1 lime
salt and ground black pepper to taste
In a large pot boil about 1 gallon of water. Put in the tomatillos, onion, jalapeno and garlic. Cook for about 8 minutes until vegetable are slightly softened. Strain vegetables from pot and reserve the cooking liquid.
Let vegetables cool and put into to a blender or food processor. Add the cilantro and pulse together, slowly adding enough of the reserved cooking liquid to create a sauce with a pourable consistency. Transfer to a bowl. Add lime juice and season with salt and pepper to taste.
The sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. If you can’t find fresh tomatillos in your local super market, you can use pre-made canned or jarred tomatillo sauce. The flavors will not be as bright as fresh tomatillos, but it’s not too shabby in a pinch!
Makes 4 cups
Idea Generating Margaritas
Lime wedge
Sea salt
3 ounces premium silver tequila
3 ounces fresh lime juice
3 ounces fresh orange juice
1 ounce triple sec
Run the lime wedge around the rim of a glass and then roll the rim in the sea salt. Add crushed ice to glass and set aside.
Fill a cocktail shaker with crushed ice. Add remaining ingredients and shake vigorously! Pour into salt rimmed glass.
Makes 1
