Vegetable stock
1 lb fish fillets
1 cup chopped onions
½ cup water
1 can mild enchilada sauce
1 can hot enchilada sauce
2 cups shredded cheddar cheese
¾ cup sliced black olives
3 hard cooked eggs, chopped
1-4oz can chopped green chilies, drained
8 flour tortillas – 8 inch
1 cup shredded Monterrey Jack cheese

Poach fish fillets in stock until fish flakes, 9 to 12 minutes depending on size of fillets. Cool fish slightly, flake meat and set aside.

Heat oven to 350°F. Heat skillet, cook onions and water over medium heat, drain onions and set aside. Combine mild and hot enchilada sauces in skillet and heat. In medium mixing bowl combine fish, onions, ½ cup olives, 2/3 of both cheeses, 2 chopped eggs and the chilies.

To assemble enchiladas, dip a tortilla in the heated sauce and place in a 9″x13″ baking dish. Spoon ½ cup of the fish mixture down the center of the tortilla and roll. Pour remaining sauce over rolled enchiladas. Cover dish with foil and bake for 30 to 35 minutes until sauce bubbles around edges. Remove foil and top with remaining cheeses, olives and egg. Re-cover and bake for 5 to 10 minutes or until cheese is melted.

Submitted by Scott Fuqua