- Halibut Enchiladas
- You do not have to use Halibut for this dish but it really does make them taste extra special if you can.
- 4 cups water
- 2 pounds halibut cut into 1-inch cubes
- 6 ounces reduced-fat cream cheese
- ⅔ cup fat-free sour cream
- 4 green onions chopped
- 2 cans chopped green chilies (4 ounce)
- 1 can chopped ripe olives drained (4¼ ounce)
- 2 jalapeno peppers seeded and chopped
- 1½ teaspoons ground cumin
- 8 flour tortillas
- 4½ teaspoons all-purpose flour
- 1½ cups fat-free half-and-half cream
- 1¼ cups shredded reduced-fat Monterey Jack
- ⅓ cup Shredded Parmesan Cheese
- ½ 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 mixing bowl, combine the cream cheese, sour cream, onions, chilies, olives, jalapenos, and cumin. Fold in fish.
- Place generous ½ cup down center of each tortilla; roll up. Place enchiladas in a 13x9x2-inch baking dish coated with nonstick cooking spray.
- Combine flour and cream until smooth; pour over enchiladas.
- Cover and bake at 350°F for 20 to 25 minutes or until heated through. Uncover; sprinkle with cheeses. Broil 4 inches from heat for 2 minutes or until lightly browned. Serve with salsa.