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1
Thinly slice onion.
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2
Melt 3Tbs of butter in large saucepan and let melt.
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3
Be careful not to burn.
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4
Combine chopped onion, chopped mushrooms, and chopped green chilies in saucepan.
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5
Let marinate on high for about 5 minutes.
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6
Dash veggie mixture with red and black pepper and garlic salt& salt.
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7
Dash the veggies with more seasoning after five minutes.
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8
Make sure to stir well and make sure all veggies cook evenly and are coated with butter.
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9
Adjust temp if needed.
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10
Do not let burn.
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11
After 5 min add 3Tbs half and half and 1Tbs of flour.
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12
Stir for about 1 minute.
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13
Remove from stove and put in bowl.
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14
Melt the remaining 3Tbs of butter in the same saucepan and let melt.
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15
Add fish and cook on high 3 minutes each side.
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16
Dash both sides of fish with red and black pepper, garlic salt, and salt.
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17
Remove from pan.
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18
Chop up the fish into small to med size pieces.
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19
Don't worry if it crumbles.
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20
It doesn't really matter what it looks like.
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21
Throw it back into the saucepan on high for another minute, and then add to veggie mixture.
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22
Add 1cup of cheese and stir mixture until well combined.
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23
Preheat oven to 350F.
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24
Coat bottom of large, deep baking pan with 2 cans of enchilada sauce.
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25
(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.
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26
Fold up bottom edge of tortilla and then roll tortilla away from you.
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27
Put in pan.
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28
Repeat until done or tired.
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29
Cover the tops of the enchiladas with the last 2 cans of sauce.
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30
Cover with foil.
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31
Cook 15 minutes.
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32
Uncover and sprinkle with cheese.
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33
Cook 15 more minutes.
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34
YUM!
