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Creamy Halibut Enchiladas Recipe

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Reeling in compliments is easy when you serve a rich mouthwatering entree like this.—Jenifer Rohde, Yuma, Arizona

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Creamy Halibut Enchiladas Recipe

Prep: 15 min. Bake: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

4 cups water
2 pounds halibut, cut into 1-inch cubes
2 packages (3 ounces each) cream cheese, softened
2/3 cup sour cream
3 tablespoons mayonnaise
2 cans (4 ounces each) chopped green chilies
1 can (4-1/4 ounces) chopped ripe olives, drained
4 green onions, chopped
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (8 inches)
1-1/2 cups (6 ounces) shredded pepper Jack or Monterey Jack cheese
1/3 cup shredded Parmesan cheese
1-1/2 cups heavy whipping cream
1/2 cup salsa

Directions

In a large saucepan, bring water to a boil. Carefully add fish; reduce heat. Cover and simmer for 5 minutes or until fish flakes easily with a fork; drain well. In a large bowl, combine the cream cheese, sour cream, mayonnaise, chilies, olives, onions, cumin, salt and pepper. Fold in fish.
Place 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a greased 13-in. x 9-in. baking dish. Sprinkle with cheeses; drizzle with cream.
Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Serve with salsa. Yield: 8 servings.

Lighter version: Makeover Creamy Halibut Enchiladas

Nutritional Facts 1 enchilada with 1 tablespoon salsa equals 720 calories, 49 g fat (25 g saturated fat), 159 mg cholesterol, 1,144 mg sodium, 33 g carbohydrate, 1 g fiber, 38 g protein.

Originally published as Creamy Halibut Enchiladas in Light & Tasty April/May 2002, p21

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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