Modified from Taste of Home
3 lbs halibut
1/2 tsp salt
1/8 tsp pepper
1/8 tsp cayenne pepper
1 onion, chopped
1 green pepper, chopped (I used ours, which are hot peppers)
1 tbsp canola oil
2 garlic clove, minced
1 can (10 oz) hot enchilada sauce (I couldn't find this so I used red and then as noted my peppers are hot so I figured it evened out)
1 can (10 oz) green enchilada sauce
1 cup sour cream
1 cup mayonnaise
2 cans (4 oz each) chopped green chiles
2 cans (10 oz each) mild enchilada sauce
4 cups shredded Colby-Monterey Jack cheese
24 flour tortilla (6 in)
chives (optional - I didn't use)
2 tbsp chopped olives (I didn't use as I don't like olives - blame my Uncle Ray)
Put halibut on greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350 for 15-20 minutes or until fish flakes easily. Flake and set aside.
Meanwhile, sauté onions and peppers in oil until tender. Add garlic and cook for 1 minute longer.
In a large bowl, combine hot enchilada sauce, green enchilada sauce, sour cream, mayo, chiles, onion mixture and fish. Spread 1/2 cup of mild enchilada sauce into each of 2 13 by 9 baking dishes. Sprinkle each with 1 cup cheese.
Place heaping 1/3 cup of halibut mixture into center of each tortilla. Roll up and place seam side down over cheese. Pour rest of sauce over top.
Cover and bake at 350 for 30 minutes. Sprinkle with remaining cheese (and chives and olives if using). Bake, uncovered, for 10-15 minutes longer or until melted.
Serves 12.