[X]

Home > Recipes > Halibut Enchiladas

Halibut Enchiladas Recipe

Halibut Enchiladas Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

"North meets south of the border in this dish-I roll our local Alaskan halibut into tortillas. It's one of my most requested recipes and a mainstay for potlucks and wedding buffets." —Carole Derifield, Valdez, Alaska

This recipe is:

Contest Winning

[X]

Rate Halibut Enchiladas Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Halibut Enchiladas Recipe

Prep: 45 min. Bake: 40 min.

Yield: 12 Servings

45 40 85

Ingredients

3 pounds halibut fillets
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 can (10 ounces) hot enchilada sauce
1 can (10 ounces) green enchilada sauce
1 cup (8 ounces) sour cream
1 cup mayonnaise
2 cans (4 ounces each) chopped green chilies
2 cans (10 ounces each) mild enchilada sauce
4 cups (16 ounces) shredded Colby-Monterey Jack cheese
24 flour tortillas (6 inches), warmed
1 bunch green onions, thinly sliced
2 tablespoons chopped ripe olives

Directions

Place fillets on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer.
Flake fish with two forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chilies, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of two greased 13-in. x 9-in. baking dishes. Sprinkle each with 1 cup cheese.
Place a heaping 1/3 cup halibut mixture down the center of each tortilla. Roll up each and place seam side down over cheese. Pour remaining sauce over top.
Cover and bake at 350° for 30 minutes. Sprinkle with the green onions, olives and remaining cheese. Bake, uncovered, for 10-15 minutes longer or until cheese is melted. Yield: 12 servings.

Nutritional Facts 2 enchiladas equals 658 calories, 40 g fat (13 g saturated fat), 90 mg cholesterol, 1,552 mg sodium, 37 g carbohydrate, 2 g fiber, 40 g protein.

Originally published as Halibut Enchiladas in Country Woman June/July 2008, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Halibut Enchiladas

Halibut Enchiladas

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Dec. 26, 2011 by AUgirl2

Have a chicken enchilada recipe that's very similar to this. Had never thought of using fish for some reason. Tried this substituting a mild white fish. Worked great. Love halibut however when when we can find it here it's pushing $20/lb. Lucky you that you have it locally! Thanks for the idea/recipe.

Reviewed on Jul. 17, 2010 by ReneeC___NCalif

Great sounding recipe. Thanks!