Name: Green Chile Sole Casserole
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb mushrooms, trimmed and thinly sliced; 2 tbsp butter; 1/2 cup chopped onion; 7 oz can diced green chiles; 2 tbsp all-purpose flour; 3/4 cup fat-skimmed chicken broth; 1/2 cup sour cream; 1 tbsp lime juice; 1 lb sole fillets

Instructions

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.

Add remaining butter, onion, and chiles to the pan. Stir over medium heat until onion is soft, about 5 minutes.

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.

Rinse sole and arrange in an even layer over the mushrooms. Pour sauce over fish.

Bake at 400°F for 12–15 minutes until fish flakes when prodded.

Instructions

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.

Add remaining butter, onion, and chiles to the pan. Stir over medium heat until onion is soft, about 5 minutes.

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.

Rinse sole and arrange in an even layer over the mushrooms. Pour sauce over fish.

Bake at 400°F for 12–15 minutes until fish flakes when prodded.

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