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1
Preheat the oven to 350F.
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2
Lightly coat the halibut with 2 tablespoons of the vegetable oil and season it with salt and pepper.
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3
Put the halibut in a 9 x 13-inch casserole dish and bake for 25 minutes.
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4
Allow the halibut to cool, then flake it into a bowl.
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5
Keep the oven at 350F.
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6
Melt the butter in a saute pan set over medium heat.
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7
Add the onion and cook until translucent, about 8 minutes.
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8
Transfer the onion to a medium bowl and add the mayonnaise, sour cream, chiles, and 1 cup of the cheese mix.
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9
Mix thoroughly.
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10
Pour 2 cups of the verde sauce into the bottom of a 9 x 13-inch casserole dish.
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11
Set aside.
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12
Heat the remaining 1 cup of vegetable oil in a saute pan set over medium heat until just warm, then turn off the heat.
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13
Put one tortilla in the oil at a time and leave it in the oil for 5 seconds (you are looking to just make the tortilla pliable, not brown or crunchy).
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14
Transfer the tortilla to a cutting board.
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15
Put 1/4 cup of the fish mixture on one end of the tortilla.
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16
Roll up the tortilla and put it on top of the sauce in the casserole dish, seam side down.
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17
Repeat until all ten tortillas are filled, then pour the remaining 2 cups verde sauce over the top to coat the enchiladas entirely.
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18
Sprinkle the remaining 1 cup cheese mix over the top.
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19
Bake for 25 minutes or until the sauce is bubbling slightly and the enchiladas are heated through.
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20
Salsa verde is a versatile sauce that Sandy has in her refrigerator all the time.
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21
She likes to warm 1 cup of the sauce in the morning and pour it over eggs and toast for breakfast.
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22
Its a spicy way to start the day!
