|Fish Enchiladas with Tomato Cream|
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.
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