Makeover Creamy Halibut Enchiladas Recipe

Makeover Creamy Halibut Enchiladas Recipe photo by Taste of Home

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If your head is swimming with the idea of setting this savory main dish in front of your hungry bunch, but you'd like a lighter version, try this version of the dish.—Taste of Home Test Kitchen, Greendale, Wisconsin

This recipe is:

Healthy

Diabetic Friendly

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Makeover Creamy Halibut Enchiladas Recipe

Prep: 15 min. Bake: 25 min.

Yield: 8 Servings

15 25 40

Ingredients

4 cups water
2 pounds halibut, cut into 1-inch cubes
6 ounces reduced-fat cream cheese
2/3 cup fat-free sour cream
4 green onions, chopped
2 cans (4 ounces each) chopped green chilies
1 can (4-1/4 ounces) chopped ripe olives, drained
2 jalapeno peppers, seeded and chopped
1-1/2 teaspoons ground cumin
8 flour tortillas (8 inches)
4-1/2 teaspoons all-purpose flour
1-1/2 cups fat-free half-and-half
1-1/4 cups shredded reduced-fat Monterey Jack or part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese
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, onions, chilies, olives, jalapenos and cumin. Fold in fish.
Place generous 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a 13-in. x 9-in. baking dish coated with cooking spray. Combine flour and cream until smooth; pour over enchiladas.
Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheeses. Broil 4 in. from the heat for 2 minutes or until lightly browned. Serve with salsa. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: One serving (1 enchilada with 1 tablespoon salsa) equals 464 calories, 16 g fat (6 g saturated fat), 66 mg cholesterol, 948 mg sodium, 40 g carbohydrate, 1 g fiber, 39 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat, 1/2 fat-free milk.

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