For enchiladas: Preheat oven to 375°F. Heat the oil in a large skillet over high heat. Add the onions, bell peppers, jalapeno, and garlic and saute for 1 minute. Add salt and pepper and remove from heat. Stir in the cilantro and bbq sauce.

Season the fish, on both sides, with salt and pepper. Cut fillet into 4 pieces.

Lay the tortillas on work surface and spoon the vegetable mixture equally between all 4 tortillas. Cover each with a piece of fish. Wrap up tortilla, egg roll fashion and place in a greased baking pan, seam side down. Lightly brush with olive oil.

Cover enchiladas with foil and bake 10 minutes. Remove foil and cook for another 2 minutes. Remove from oven.

For sauce:
In small saucepan, combine tomato sauce, cream and seasonings and cook for 2 minutes just to heat through.

To serve:
Place rice on plate in a circle. Top with one enchilada. Top with some sauce. Sprinkle extra cilantro, if desired.

From: RisaG,radiorlg@yahoo.com.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: ???