Savory Halibut Enchiladas recipe

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Ingredients

2 pounds skinless halibut fillets, cut into large pieces
1 pinch garlic powder
salt and ground black pepper to taste
1 bunch green onions, chopped
1 green bell pepper, finely chopped
¼ cup coarsely chopped fresh cilantro
½ cup sour cream
¼ cup mayonnaise
1 cup shredded Cheddar cheese
2 (10 ounce) cans enchilada sauce
8 flour tortillas
1 cup shredded Cheddar cheese
2 avocados - peeled, pitted, and sliced

Nutrition Info

605.4 calories
carbohydrate: 40.3 g
cholesterol: 74.9 mg
fat: 32.8 g
fiber: 6.7 g
protein: 38.2 g
saturatedFat: 11.2 g
servingSize: -
sodium: 707.2 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Season the halibut with garlic powder, salt, and pepper, cook in microwave until slightly cooked, about 2 minutes. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl. Gently fold the halibut into the mixture.

  3. Prepare a 9x13 baking dish with cooking spray. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.

  4. Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat. Spoon the halibut in equal portions into the center of each tortilla. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. Sprinkle with 1 cup Cheddar cheese. Cover the dish with aluminum foil

  5. Bake in preheated oven for 45 minutes. Top with avocado slices to serve.

Recipe Yield

8 servings

Recipe Note

I always get rave reviews when I make these enchiladas of halibut, green onions, fresh cilantro, sour cream, and Cheddar cheese.

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