Halibut Enchiladas

  • Halibut Enchiladas
  • You do not have to use Halibut for this dish but it really does make them taste extra special if you can.




  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.
  2. In a mixing bowl, combine the cream cheese, sour cream, onions, chilies, olives, jalapenos, and cumin. Fold in fish.
  3. Place generous ½ cup down center of each tortilla; roll up. Place enchiladas in a 13x9x2-inch baking dish coated with nonstick cooking spray.
  4. Combine flour and cream until smooth; pour over enchiladas.
  5. 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.

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