Makeover Creamy Halibut Enchiladas
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 8 servings.
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
Ingredients
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4 cups water
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2 pounds halibut, cut into 1-inch cubes
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6 ounces reduced-fat cream cheese
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2/3 cup fat-free sour cream
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4 green onions, chopped
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2 cans (4 ounces each) chopped green chiles
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1 can (4-1/4 ounces) chopped ripe olives, drained
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2 jalapeno peppers, seeded and chopped
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1-1/2 teaspoons ground cumin
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8 flour tortillas (8 inches)
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4-1/2 teaspoons all-purpose flour
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1-1/2 cups fat-free half-and-half
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1-1/4 cups shredded reduced-fat Monterey Jack or part-skim mozzarella cheese
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1/3 cup shredded Parmesan cheese
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1/2 cup salsa
Directions
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1.
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, chiles, olives, jalapenos and cumin. Fold in fish.
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2.
Place generous 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a 13x9-in. baking dish coated with cooking spray. Combine flour and cream until smooth; pour over enchiladas.
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3.
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.
Nutrition Facts
1 each: 464 calories, 16g fat (6g saturated fat), 66mg cholesterol, 948mg sodium, 40g carbohydrate (0 sugars, 1g fiber), 39g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat, 1/2 fat-free milk.
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