Halibut Enchiladas Recipes

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CREAMY HALIBUT ENCHILADAS



Creamy Halibut Enchiladas image

Reeling in compliments is easy when you serve a rich mouthwatering entree like this.-Jenifer Rohde, Yuma, Arizona

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

4 cups water
2 pounds halibut, cut into 1-inch cubes
6 ounces 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 shredded pepper Jack or Monterey Jack cheese
1/3 cup shredded Parmesan cheese
1-1/2 cups heavy whipping cream
1/2 cup salsa

Steps:

  • 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., Place 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a greased 13x9-in. baking dish. Sprinkle with cheeses; drizzle with cream. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Serve with salsa.

Nutrition Facts : Calories 720 calories, Fat 49g fat (25g saturated fat), Cholesterol 159mg cholesterol, Sodium 1144mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.

SAVORY HALIBUT ENCHILADAS



Savory Halibut Enchiladas image

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

Provided by jalexandropoulos

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h12m

Yield 8

Number Of Ingredients 13

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
¼ cup coarsely chopped fresh cilantro
½ cup sour cream
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 605.4 calories, Carbohydrate 40.3 g, Cholesterol 74.9 mg, Fat 32.8 g, Fiber 6.7 g, Protein 38.2 g, SaturatedFat 11.2 g, Sodium 707.2 mg, Sugar 2 g

HALIBUT ENCHILADAS



Halibut Enchiladas image

North meets south of the border in this dish. I roll our local Alaskan halibut into tortillas. It's one of my most requested recipes and a mainstay for potlucks and wedding buffets. -Carole Derifield, Valdez, Alaska

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

3 pounds halibut fillets
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 can (10 ounces) hot enchilada sauce
1 can (10 ounces) green enchilada sauce
1 cup sour cream
1 cup mayonnaise
2 cans (4 ounces each) chopped green chiles
2 cans (10 ounces each) mild enchilada sauce
4 cups shredded Colby-Monterey Jack cheese
24 flour tortillas (6 inches), warmed
1 bunch green onions, thinly sliced
2 tablespoons chopped ripe olives

Steps:

  • Place fillets on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. , Flake fish with 2 forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chiles, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of 2 greased 13x9-in. baking dishes. Sprinkle each with 1 cup cheese. , Place a heaping 1/3 cup halibut mixture down the center of each tortilla. Roll up each and place seam side down over cheese. Pour remaining sauce over top. , Cover and bake at 350° for 30 minutes. Sprinkle with the green onions, olives and remaining cheese. Bake, uncovered, for 10-15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 658 calories, Fat 40g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1552mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 40g protein.

HALIBUT ENCHILADAS



Halibut Enchiladas image

The humble halibut, normally so unassuming, finds itself mixed up in an extravaganza of zesty, flavorful filling in these cheesy enchiladas.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 12 servings

Number Of Ingredients 12

1-1/2 lb. halibut fillets
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup MIRACLE WHIP Dressing
1/2 cup chopped onions
1 can (2.25 oz.) sliced black olives, drained, divided
1 can (4 oz.) chopped green chiles, drained
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
12 flour tortillas (6 inch)
1 can (19 oz.) enchilada sauce, divided
1 cup shredded lettuce
1 tomato, chopped

Steps:

  • Heat oven to 350ºF.
  • Place fish in single layer in shallow baking dish. Bake 25 min. or until fish flakes easily with fork. Flake fish; place in medium bowl. Stir in 1 cup cheese, sour cream, dressing, onions, 1/4 cup olives, chilies and seasoning mix. Spoon down centers of tortillas; roll up.
  • Pour half the enchilada sauce onto bottom of 13x9-inch pan. Top with enchiladas, seam-sides down. Cover with remaining sauce and cheese.
  • Bake 25 to 35 min. or until heated through. Top with lettuce, tomatoes and remaining olives.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

MAKEOVER CREAMY HALIBUT ENCHILADAS



Makeover Creamy Halibut Enchiladas image

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.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

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 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

Steps:

  • 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., 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. , 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.

Nutrition Facts : Calories 464 calories, Fat 16g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 948mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges

SAVORY HALIBUT ENCHILADAS



Savory Halibut Enchiladas image

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

Provided by jalexandropoulos

Categories     One Dish Meal

Time 1h10m

Yield 1 9x13 pan, 8 serving(s)

Number Of Ingredients 13

2 lbs skinless halibut fillets, cut into large pieces
1 pinch garlic powder
salt & fresh ground pepper
1 bunch green onion, 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

Steps:

  • 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.

Nutrition Facts : Calories 484.1, Fat 25.9, SaturatedFat 9.9, Cholesterol 94.7, Sodium 1128.2, Carbohydrate 30, Fiber 6.2, Sugar 7.5, Protein 33.6

HALIBUT ENCHILADAS WITH SALSA VERDE



Halibut Enchiladas with Salsa Verde image

Categories     Salad     Sauce     Breakfast     Side     Bake     Halibut

Yield makes 5 servings

Number Of Ingredients 11

2 pounds halibut fillets
1 cup plus 2 tablespoons vegetable oil
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 cup chopped onion
3/4 cup mayonnaise
3/4 cup sour cream
1 (4-ounce) can diced green chiles
2 cups store-bought shredded Mexican cheese mix (8 ounces)
4 cups store-bought salsa verde, or homemade Salsa Verde (page 198)
10 8-inch corn tortillas

Steps:

  • Preheat the oven to 350°F.
  • Lightly coat the halibut with 2 tablespoons of the vegetable oil and season it with salt and pepper. Put the halibut in a 9 x 13-inch casserole dish and bake for 25 minutes. Allow the halibut to cool, then flake it into a bowl. Keep the oven at 350°F.
  • Melt the butter in a sauté pan set over medium heat. Add the onion and cook until translucent, about 8 minutes. Transfer the onion to a medium bowl and add the mayonnaise, sour cream, chiles, and 1 cup of the cheese mix. Mix thoroughly.
  • Pour 2 cups of the verde sauce into the bottom of a 9 x 13-inch casserole dish. Set aside.
  • Heat the remaining 1 cup of vegetable oil in a sauté pan set over medium heat until just warm, then turn off the heat. Put one tortilla in the oil at a time and leave it in the oil for 5 seconds (you are looking to just make the tortilla pliable, not brown or crunchy). Transfer the tortilla to a cutting board. Put 1/4 cup of the fish mixture on one end of the tortilla. Roll up the tortilla and put it on top of the sauce in the casserole dish, seam side down. Repeat until all ten tortillas are filled, then pour the remaining 2 cups verde sauce over the top to coat the enchiladas entirely. Sprinkle the remaining 1 cup cheese mix over the top.
  • Bake for 25 minutes or until the sauce is bubbling slightly and the enchiladas are heated through.
  • note
  • Salsa verde is a versatile sauce that Sandy has in her refrigerator all the time. She likes to warm 1 cup of the sauce in the morning and pour it over eggs and toast for breakfast. It's a spicy way to start the day!

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