VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forCreamy Halibut Enchiladas
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 5, 2009
"I usually don't like fish. But this recipe was very tasty. Great Lent recipe!"