Halibut Enchiladas

• 3 pounds halibut fillets
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 medium onion, finely chopped
• 1 medium green pepper, finely chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 can (10 ounces) hot enchilada sauce
• 1 can (10 ounces) green enchilada sauce
• 1 cup sour cream
• 1 cup mayonnaise
• 2 cans (4 ounces each) chopped green chilies
• 2 cans (10 ounces each) mild enchilada sauce
• 4 cups shredded Colby-Monterey Jack cheese
• 24 flour tortillas (6 inches), warmed
• 1 bunch green onions, thinly sliced
• 2 tablespoons chopped ripe olives

1. Place fillets on a greased
2. . Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350u0b0 for 15-20 minutes or until fish flakes easily with a fork.
3. Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer.
4. Flake fish with two forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chilies, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of two greased 13x9-in. baking dishes. Sprinkle each with 1 cup cheese.
5. Place a heaping 1/3 cup halibut mixture down the center of each tortilla. Roll up each and place seam side down over cheese. Pour remaining sauce over top.
6. Cover and bake at 350u0b0 for 30 minutes. Sprinkle with the green onions, olives and remaining cheese. Bake, uncovered, for 10-15 minutes longer or until cheese is melted.

salt, pepper, cayenne pepper, onion, green pepper, canola oil, garlic, enchilada sauce, green enchilada sauce, sour cream, mayonnaise, green chilies, enchilada sauce, cheese, flour tortillas, green onions, olives

Taken from www.tasteofhome.com/recipes/halibut-enchiladas/ (may not work)