Savory Halibut Enchiladas

Savory Halibut Enchiladas

35
jalexandropoulos 4

"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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Ingredients

2 h 12 m servings 605 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 38.2 g
  • 76%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

35
  1. 45 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Yucky fish taste afterwards. Also very nauseous afterwards.

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 ...

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 ...

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 e...

Yucky fish taste afterwards. Also very nauseous afterwards.

I love this recipe. I have followed the recipe exactly, and I have also altered it. Don't have fish, that's ok...add some spinach and corn instead and you have a wonderful veggy enchilada. I'...

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 ga...

Outstanding dish-perfect for a dinner party or Sunday night supper. I made the tortillas from scratch, but flour or corn store-bought are great, too.

delicious-especially the next day!

Really good recipe! My microwave is the slowest oldest machine in existance so I just did the precooking step on the stovestop. I left out the cheese because I figured it would be creamy and y...