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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
  • Total Time
    Prep: 45 min. Bake: 40 min.
  • Makes
    12 servings


  • 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 sour cream
  • 1 cup mayonnaise
  • 2 cans (4 ounces each) chopped green chiles
  • 2 cans (10 ounces each) mild enchilada sauce
  • 4 cups shredded Colby-Monterey Jack cheese
  • 24 flour tortillas (6 inches), warmed
  • 1 bunch green onions, thinly sliced
  • 2 tablespoons chopped ripe olives


  • 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.
  • Flake fish with 2 forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chiles, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of 2 greased 13x9-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.
Nutrition Facts
2 enchiladas: 658 calories, 40g fat (13g saturated fat), 90mg cholesterol, 1552mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 40g protein.
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  • frenchfoodie
    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.

  • AUgirl2
    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.

  • ReneeC___NCalif
    Jul 17, 2010

    Great sounding recipe.  Thanks!