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Savory Halibut Enchiladas

By: jalexandropoulos

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

Rate/Review | Read Reviews (31)

What to Drink?
	Sauvignon Blanc
	Seabreeze
	Beer
	Special Lemonade

Prep Time:
25 Min

Cook Time:
1 Hr 47 Min

Ready In:
2 Hrs 12 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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
1/4 cup coarsely chopped fresh cilantro
1/2 cup sour cream
1/4 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

Directions

Preheat oven to 375 degrees F (190 degrees C).
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.
Prepare a 9x13 baking dish with cooking spray. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
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
Bake in preheated oven for 45 minutes. Top with avocado slices to serve.