Reviewed: Nov. 7, 2009

Amazing! This was a great way to switch things up and add some funand spice to the halibut we had in the freezer.

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Reviewed: Nov. 1, 2009

These were very good. I made them because I cannot find my other recipe for halibut enchiladas that are made with a white sauce! I will have to find it, but these come in a good second. I did not have to make any alterations, we all thought they were pretty good.

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Adeline&Ezra

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Reviewed: Oct. 16, 2009

This was very good. I used regular onions and used low fat on the cheese and sour cream. I did not precook the fish, as a previous reviewer had said, "45 minutes is plenty of time to cook fish".

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BethO

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Reviewed: Sep. 2, 2009

It was tasty, and I was happily suprised, although the fish got mixed too much with the other ingredients and a little overcooked--which made it seem almost like expensive canned tuna. The flavor was good, only my fish mixture lacked texture. I think I'll try it again with chicken, or just the cheese mixture (to save fish $)...I think it would be just as good & the mixture was tasty!

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Naomi

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Reviewed: Aug. 28, 2009

Made this recipe as written...delicious!!

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SHARISFOOD

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Reviewed: Jul. 19, 2009

This was delicious!!! I substituted the bell pepper for green chiles and used corn instead of flour tortillas. I will definitely make again.

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racheleb

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Reviewed: Jun. 29, 2009

I've made these about 4 times for my family, and it is always the one they are begging me to make. These are our family favorite!

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maltz88

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Reviewed: Sep. 24, 2008

These were okay. Nothing to rave about that I will be making again.

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AkCook

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Reviewed: Aug. 16, 2008

This is a very good recipe, I would surely make it again.. however, I think I will use real onion as well as green.. and you don't need to mico the fish ahead of time. 45 minutes was more than enough for my fish to cook all the way through.

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Squid

Cooking Level: Expert

Home Town: Pismo Beach, California, USA

Living In: Rocklin, California, USA

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Reviewed: Aug. 6, 2008

I have made these several times, and they are always a hit. I don't change a thing, they are perfect the way they are

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NikkiP

Cooking Level: Expert

Home Town: Ketchikan, Alaska, USA

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Reviewed: Jul. 14, 2008

Loved it! Was a little nervous about the combination of fish and enchiladas since it was not something I had tried before, but it was fabulous. A very different and tasty way to serve fish.

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MbSjFulcher

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Reviewed: Jul. 11, 2008

This was my first attempt at enchiladas and it went quite well!!! I made half fish, half chicken since my counterpart doesnt like fish. I browned a chicken after seasoning with salt, pepper, chili powder and garlic powder and then shredded it. Both versions were excellent!! Oh and I also used low fat sour cream and mayo and it still tasted delicious!

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Lauren

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Living In: San Rafael, California, USA

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Reviewed: Jun. 9, 2008

I love this recipe, I have personally made it at least a dozen times and have given it to many of my friends to try. However I havent tryed changing the recipe or altering it in any way. I dont think that you could judge a recipe poorly because you made the mistake of changing it and it didnt turn out well.

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elfingirl101

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Reviewed: Jun. 8, 2008

I made this impromtu for dinner tonite and used what I had on hand. I used low carb tortillas and it came out mushy. I used sole which was what I had and left out the cilantro cuz I didn't have any. Used plain yogurt instead of sour cream, threw in extra Mexican cheese, chopped garlic, extra S & P into the sauce and used canned mild enchilada sauce which was still on the spicy side (too spicy for the kids). Wasn't overly impressed with the outcome. Don't think I'll make this again.

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P.L.

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Leandro, California, USA

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Reviewed: Jan. 9, 2008

This was amazing! Quite easy to cook and absolutely delicious. I substituted tilapia for halibut, used crushed garlic instead of garlic powder, and used a little less green bell pepper. I may try to make a lower fat version soon with fat-free mayo and light sour cream and less cheese. It might also be good as a casserole, without the tortillas! Fantastic!

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Linny Lou

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Reviewed: Jan. 7, 2008

To be honest, I wasn’t sure how the dish is going to turn out. So, I wasn’t expecting much. I was VERY surprised to find out how delicious the enchiladas are! I microwaved orange roughy with garlic salt and lemon pepper. Also, I used about half the amount of enchilada sauce because I didn’t want them to be too spicy for my mom. Served enchiladas with store made guacamole since avocados didn’t look too promising at the store.

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WHATScooking4DINNER

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Dec. 28, 2007

yummy! i used red snapper and it was delicious!! Thanks!

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Jamey

Cooking Level: Expert

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Reviewed: Oct. 22, 2007

Wow!! We loved it. Definitely goes into the "favorites" file. Can't wait to make it for the rest of the family. Trish

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Trish

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Reviewed: Aug. 22, 2007

Delicious... This recipe was very tasty.The only thing I changed was that I used the Texas Enchilada sauce recipe I found on this website instead of canned.Sure to be a pleaser with friends and family.

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