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170 | Associa Family Cookbook Volume III 1. Preheat oven to 375°F. 2. Add the butter, bell peppers, onions, and garlic to a saucepan and heat until tender. 3. Stir in the flour, chicken broth, sour cream, Cajun seasoning, citrus juice, and 3 tablespoons of cilantro. Stir, bring to a boil, and simmer until thickened. 4. Stir in cheddar cheese and remove the mixture from the heat. 5. Add 1 cup of the cheese sauce to a casserole dish and set aside. 6. In a separate bowl, blend the fish and another cup of cheese sauce. Mix in black beans, corn, black olives, and tomatoes and green chilies. 7. Add the seafood mixture down the center of each tortilla, roll them, and place seam-side down in the casserole dish. Pour the remaining cheese sauce over top. 8. Bake for 35 minutes or until the cheese is bubbling. 9. Garnish with fresh chives and remaining cilantro. Fish Enchiladas S E R V E S 6 - 8 ingredients directions 3 Tbsp butter ½ cup bell peppers, diced ½ cup onions, diced 2 Tbsp garlic, minced 3 Tbsp flour 1¾ cups chicken broth 8 oz sour cream 2 tsp Cajun seasoning 2 Tbsp lime or lemon juice 3½ Tbsp cilantro, divided 2 cups cheddar cheese, shredded 2 cups fish, cooked 1 can black beans, rinsed (optional) 1 can corn, drained (optional) 1 can sliced black olives, divided (optional) 1 can tomatoes and green chilies (optional) 1 bag tortillas 2 Tbsp chives (for garnish) S H A N N O N C . • A S S O C I A H O U S T O N C O M M U N I T Y M A N A G E M E N T S E R V I C E S ENTRÉES

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