Creamy Halibut Enchiladas |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Reeling in compliments is easy when you serve a rich mouthwatering entree like this.Jenifer Rohde, Yuma, Arizona Ingredients:
4 cups water |
2 pounds halibut, cut into 1-inch cubes |
2 packages (3 ounces each) cream cheese, softened |
2/3 cup sour cream |
3 tablespoons mayonnaise |
2 cans (4 ounces each) chopped green chilies |
1 can (4-1/4 ounces) chopped ripe olives, drained |
4 green onions, chopped |
1-1/2 teaspoons ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 flour tortillas (8 inches) |
1-1/2 cups (6 ounces) shredded pepper jack or monterey jack cheese |
1/3 cup shredded parmesan cheese |
1-1/2 cups heavy whipping cream |
1/2 cup salsa |
Directions:
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. In a large bowl, combine the cream cheese, sour cream, mayonnaise, chilies, olives, onions, cumin, salt and pepper. Fold in fish.
2. Place 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a greased 13-in. x 9-in. baking dish. Sprinkle with cheeses; drizzle with cream.
3. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Serve with salsa. Yield: 8 servings.
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