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Halibut Enchiladas Recipe
Halibut Enchiladas Recipe photo by Taste of Home

Halibut Enchiladas Recipe

Publisher Photo
"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
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer.
  3. 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.
  4. 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.
  5. 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.
Originally published as Halibut Enchiladas in Country Woman June/July 2008, p31

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.

Light-Bodied White Wine

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

Reviews for Halibut Enchiladas

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jun. 29, 2014

Great recipe - I had to cut the portion in half making it for two with leftovers to freeze. I ommitted mayo and added more sour cream and pepper jack cheese, a little lime to cooked fish, and cilantro at the end. Also did not mix the fish with the sauce, but put on the tortiillas with the sauce pured over. Loved it! Will definitely make it again - would be good with chicken too.

MY REVIEW
Reviewed Dec. 26, 2011

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.

MY REVIEW
Reviewed Jul. 17, 2010

Great sounding recipe.  Thanks!

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