Latin cooks do wonderful things with fish like this fish Enchilada with authentic Spanish rice, a California guacamole and a finish with a lovely tropical desert. You might serve refritos, salsa and a few hot corn or flour tortilla before dinner or on the side.
ENCHILADA PESCA
4 cups cooked flaked fish 2 10-ounce cans enchilada sauce 2 10-ounce cans red chili sauce 2 medium-size onion, chopped 3 large hard-cooked eggs 2 cups Cheddar cheese, grated 2 cup Monterey Jack cheese, grated 6-ounce can of pitted black olives 4-ounce can of green chilies, diced 1 dozen flour tortillas -- corn or flour
Bring one can each of enchilada and chili sauce to a boil. Cover chopped onions with water, boil 3 minutes and drain. Chop hard-cooked eggs, mix grated cheeses, drain olives and chilies and the fish and onions and place each in a separate dish. Reserve 1/2 cup cheese and a few olives for topping. Butter a 9 x 13-inch baking dish.
Dip a tortilla in the warm reserved sauce. Tortillas roll easier if dipped in warm sauce. Spoon 1/12th of the filling into a tortilla and tuck its edges under in a smooth roll against the end of the pan. Repeat until side-by-side rolled tortillas fill the pan; mix and pour on the remaining cans of enchilada and chili sauce. Top with reserved cheese and olives. Bake 40 minutes in a 350 degree oven. Top with sour cream and/or guacamole. Makes 12 enchiladas
SPANISH RICE
2 tablespoons vegetable oil 1 small onion, chopped 1 cup rice 2 cups chicken stock 1 small fresh tomato, chopped 1 teaspoon dry taco seasoning 1/8 teaspoon salt 1/4 teaspoon pepper
Heat oil in skillet over medium heat. Add onion and fry until light brown. Add rice and cook until transparent, about 3 minutes. Add stock, tomato, taco seasoning, salt and pepper. Bring to a boil, lower heat; then cover and simmer 20 minutes. Fluff with fork before serving. Rice should be dry. Note: add more taco seasoning for hotter taste.
GUACAMOLE
2 large ripe avocados 2 tablespoons lemon juice 1 small fresh tomato, chopped 2 to 3 tablespoons red or green taco sauce
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