Wheelan's Enchiladas del Halibut

Estimated prep and cook time: 4 Coronas

Ingredients stuff for inside the enchilada:
1/2 lb. or so of fresh halibut
1/2 cup mayonaise
3/4 cup of sour cream
2 cups grated cheese
3 oz. sliced olives
3 to 4 cloves of minced garlic
1/2 large yellow onion diced
cup of chopped green onion
1 doz. corn tortillas

Ingredients enchilada sauce:
2 Tbs. Hot Mexican Chili Powder
4 Tbs. cooking oil
3 Tbs. flour
1 tsp. cumin
1 tsp. garlic salt
5 oz. chicken stock

What to do:
Start with something easy. Heat up the oil- medium heat. When it's nice and hot dip your tortillas in for about 5 seconds each size. The purpose of this is to make them pliable. stack them on a plate with a paper towel between each one.

The stuffing: heat a medium sized pot of water to boil. Add a teaspoon of sugar to the water. when boiling - drop the fish in to par boil- it will do so pretty quickly- turning the meat white it will be somewhat flaky. Dump it to a strainer and let it rest. Next mix the mayo, sour cream, grated cheese, olives, 3/4 of your cup of green onions, garlic and yellow onion in a bowel. Chunk the halibut up and mix in.

The sauce: Heat 1/4 cup of oil nice and hot in a sauce pan. Dump in the chili powder and cumin and stir until it looks like it's cooking pretty good. It'll turn a deep red . Now we'll make a Roux (pronounced "Rue") by stirring in the flour. This will make it kind of pasty- you don't want it too thick though. Now add the chicken stock- reduce heat to low and let it "reduce down to a nice gravy sauce.

Finally: Spray an 18" cooking pan with a thin coat of vegetable spray. Put a thin coat of enchillada sauce on the bottom. Take a tortilla and lay it in the pan. Add a scoop of stuffing, roll the tortilla up and go onto the next. Pack 'em in tight. When all done, drizzle/spread the rest of the sauce over the top. Sprinkle with green onion and cheese. Preheat the oven to 325 degrees and bake for 1/2 hour or until cheese is bubbly.

¡Es listo servir!