Creamy Halibut Enchiladas Recipe

5 1 1
Publisher Photo

Creamy Halibut Enchiladas Recipe

Read Reviews
5 1 1
Publisher Photo
Reeling in compliments is easy when you serve a rich mouthwatering entree like this.—Jenifer Rohde, Yuma, Arizona
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forCreamy Halibut Enchiladas

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Sprowl User ID: 29186 83684
Reviewed Oct. 5, 2009

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

Loading Image