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Halibut Enchiladas

 Halibut Enchiladas
"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
12 ServingsPrep: 45 min. Bake: 40 min.

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

Directions

  • 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.
  • Meanwhile, in a large skillet, saute onion and green pepper in oil
  • until tender. Add garlic; cook 1 minute longer.

2 of 2

Halibut Enchiladas (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.