8 tortillas 6 inch
1/2 cup chopped green onions
4 cloves garlic, minced
1 teaspoon coriander
1/4 teaspoon black pepper
2 tablespoon butter
3 tablespoon flour
8 ounces sour cream
2 cups chicken broth
1 can diced green chilies
1 cup shredded Jack cheese ( I've bought 2 cups of mixed Jack/Mexican Cheese )
2 cups flaked cooked halibut ( shrimp, crab or smoked salmon)
( 1/4 cup of chopped cilantro)

Toppings:
Sliced black olives
Chopped tomatoes
Sliced green onions
Sliced avocados
Condiment sauce of your choice, on enchiladas or at the table
( green or red sauce)

8 tortillas 6 inch 1/2 cup chopped green onions 4 cloves garlic, minced 1 teaspoon coriander 1/4 teaspoon black pepper 2 tablespoon butter 3 tablespoon flour 8 ounces sour cream 2 cup s chicken broth 1 can diced green chilies 1 cup shredded Jack cheese ( I've bought 2 cups of mixed Jack/Mexican Cheese ) 2 cup s flaked cooked halibut ( shrimp, crab or smoked salmon)

I leave my tortillas in its zipped bag at room temperature overnight

Sauce:
Melt butter, cook onions, garlic, coriander, pepper until tender
(if you want to add fresh cilantro also)

Stir in sour cream, flour, broth, green chilies Cook until thickened
Remove from heat
Stir in 1/2 cup cheese

Filling:
Stir in 1/2 cup sauce into the halibut, mix well
Place 1/4 cup of this mixture on each tortilla
Roll up & arrange, seam side down on greased 12 X 9 baking dish
Top with remaining sauce
Bake covered in 350' oven for 35 minutes
Sprinkle with remaining cheese
Bake uncovered 5 minutes or until cheese melts
Sprinkle with toppings of your choice before serving
( or you let them choose topping at the table)