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Creamy Halibut Enchiladas

 Creamy Halibut Enchiladas
Reeling in compliments is easy when you serve a rich mouthwatering entree like this.—Jenifer Rohde, Yuma, Arizona
8 ServingsPrep: 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

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Creamy Halibut Enchiladas (continued)

Directions (continued)

  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.