TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 720 calories, 49g fat (25g saturated fat), 159mg cholesterol, 1144mg sodium, 33g carbohydrate (0 sugars, 1g fiber), 38g protein.


  1. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Serve with salsa. Yield: 8 servings.
Originally published as Creamy Halibut Enchiladas in Light & Tasty April/May 2002, p21

Full-Bodied White Wine

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

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Sprowl User ID: 29186 83684
Reviewed Oct. 5, 2009

"I usually don't like fish. But this recipe was very tasty. Great Lent recipe!"

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