Wild Alaskan Halibut Enchiladas

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.


  • 2 lbs Halibut
  • 2 cans (4 ounces each) chopped green chilies
  • 4 Green onions
  • 2 Jalapeno peppers
  • 1 can Ripe olives
  • 1/2 cup Salsa
  • 4 1/2 tsp All-purpose flour
  • 1 1/2 tsp Cumin, ground
  • 8 Flour tortillas (8 inches)
  • 6 oz Cream cheese, reduced-fat
  • 1 1/2 cups Half-and-half, fat-free
  • 1 1/4 cups Monterey jack or part-skim mozzarella cheese, reduced-fat
  • 1/3 cup Parmesan cheese
  • 2/3 cup Sour cream, fat-free
  • 4 cups Water


  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.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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