Cooking time will vary with thickness of filets. Fish should flake easily. Adjust to preferred flavor with Cholula Hot Sauce. Double the recipe to serve a large group!

Preparing the rockfish: Place filets in foil packet; drizzle with fresh lemon juice and lightly salt and pepper. Chop and cover filets with freshly chopped cilantro. Seal the foil packet tightly-cook 425 degrees for about 15-20 minutes.

When the fish is cooked, place in a large bowl and flake with a fork. Add the drained beans and green onions. Gently mix together.

In a separate bowl, combine the sour cream, 3/4 cup Monterey jack cheese, cumin, and hot sauce. Gently mix together to create a creamy texture.

Lightly steam the corn tortillas in the microwave oven until soft.

Spray 9 x 13 baking dish lightly with oil. Drizzle enchilada sauce to cover the bottom. Placce tortillas on a plate and spread the sour cream mixture down first, then layer the fish/bean filling mixture. Place seam side down in baking dish. Pour the rest of the enchilada sauce on top of the rolled enchiladas, topping with the rest of the cheese.

Preheat oven to 350 degrees. Bake covered for 15 minutes. Remove cover, and sprinkle remaining cheese on top. Bake until cheese melts.

Garnish with chopped scallions, fresh cilantro, and tomatoes or guacamole (or avocado) before serving. Serve with lime slices and a bottle of Cholula Hot Sauce!