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Makeover Creamy Halibut Enchiladas

 Makeover Creamy Halibut Enchiladas
If your head is swimming with the idea of setting this savory main dish in front of your hungry bunch, but you'd like a lighter version, try this version of the dish.—Taste of Home Test Kitchen, Greendale, Wisconsin
8 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 4 cups water
  • 2 pounds halibut, cut into 1-inch cubes
  • 6 ounces reduced-fat cream cheese
  • 2/3 cup fat-free sour cream
  • 4 green onions, chopped
  • 2 cans (4 ounces each) chopped green chilies
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 2 jalapeno peppers, seeded and chopped
  • 1-1/2 teaspoons ground cumin
  • 8 flour tortillas (8 inches)
  • 4-1/2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups fat-free half-and-half
  • 1-1/4 cups shredded reduced-fat Monterey Jack or part-skim mozzarella cheese
  • 1/3 cup shredded Parmesan cheese
  • 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, onions, chilies, olives, jalapenos and cumin.

2 of 2

Makeover Creamy Halibut Enchiladas (continued)

Directions (continued)

  • Fold in fish.
  • Place generous 1/2 cup down the center of each tortilla; roll up.
  • Place enchiladas in a 13-in. x 9-in. baking dish coated with cooking
  • spray. Combine flour and cream until smooth; pour over enchiladas.
  • Cover and bake at 350° for 20-25 minutes or until heated through.
  • Uncover; sprinkle with cheeses. Broil 4 in. from the heat for 2
  • minutes or until lightly browned. Serve with salsa. Yield: 8
  • servings.
Nutritional Facts: One serving (1 enchilada with 1 tablespoon salsa) equals 464 calories, 16 g fat (6 g saturated fat), 66 mg cholesterol, 948 mg sodium, 40 g carbohydrate, 1 g fiber, 39 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat, 1/2 fat-free milk.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.