1 lb. fresh albacore fillets
1 lb. shredded cheddar and jack cheese
1 medium onion, chopped
28 oz. can enchilada sauce
1 dozen corn tortillas
Salt and Pepper
Preparation:
Salt and pepper fresh albacore fillets. Cook albacore 3/4 of the way through in a non-stick skillet. In a non-stick skillet place a tablespoon of butter and sauté onions until they are soft. To make tortillas easier to work with, warm tortillas slightly by placing them in foil in a 350° oven for 10 minutes.
Assemble enchiladas by placing a little albacore across center of one tortilla. On top of albacore, place a tablespoon of onion and sprinkle with shredded cheese. Roll tortilla to enclose filling and place seam-side down in baking dish. Continue with remaining tortillas lining-up enchiladas side-by-side. Pour enchilada sauce over enchiladas and top with remaining cheese.
Bake enchiladas at 350° for 15 minutes.
A big Albacore coming over the rail of the Excel.
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