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
- 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 350Â° 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.