Makeover Creamy Halibut Enchiladas |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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If your head is swimming with the idea of setting this savory main dish in front of your hungry bunch, but you'd like a lighter version, try this version of the dish. Ingredients:
4 cups water |
2 pounds halibut, cut into 1-inch cubes |
6 ounces reduced-fat cream cheese |
2/3 cup fat-free sour cream |
4 green onions, chopped |
2 cans (4 ounces each) chopped green chilies |
1 can (4-1/4 ounces) chopped ripe olives, drained |
2 jalapeno peppers, seeded and chopped |
1-1/2 teaspoons ground cumin |
8 flour tortillas (8 inches) |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1-1/2 cups fat-free half-and-half |
1-1/4 cups shredded reduced-fat monterey jack or part-skim mozzarella cheese |
1/3 cup shredded parmesan cheese |
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, onions, chilies, olives, jalapenos and cumin. Fold in fish.
2. Place generous 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a 13-in. x 9-in. baking dish coated with cooking spray. Combine flour and cream until smooth; pour over enchiladas.
3. Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheeses. Broil 4 in. from the heat for 2 minutes or until lightly browned. Serve with salsa. Yield: 8 servings.
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