Green Chile Sole Casserole
Tex-MexSeafoodIntermediate35 min
Ingredients
Servings
4
- 1 lb mushrooms, trimmed and thinly sliced
- 2 tbsp butter
- 0.5 cup chopped onion
- 7 oz can diced green chiles
- 2 tbsp all-purpose flour
- 0.8 cup fat-skimmed chicken broth
- 0.5 cup sour cream
- 1 tbsp lime juice
- 1 lb sole fillets
Instructions
- 1
Stir mushrooms in 1 tbsp butter in a skillet over high heat until lightly browned, 12–15 minutes. Spoon into a shallow 1½-quart casserole.
- 2
Add remaining butter, onion, and chiles to the pan. Stir over medium heat until onion is soft, about 5 minutes.
- 3
Add flour; mix well. Stir in broth. Puree mixture in a blender; return to pan. Add sour cream and stir over high heat until boiling. Remove from heat and stir in lime juice.
- 4
Rinse sole and arrange in an even layer over the mushrooms. Pour sauce over fish.
- 5
Bake at 400°F for 12–15 minutes until fish flakes when prodded.
Tags
tex-mexamerican
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