Halibut Enchiladas Recipe

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Halibut Enchiladas

Janet Bauman


This is great served with guacamole and salsa and cut up oranges. It is also better cooled down and not too hot.

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20 Min


1 Hr 15 Min


2 #s lb
halibut, cooked and flaked
1 c
light sr. cream
1 c
light mayanaisse
1 can(s)
diced chilis
1 c
chopped onions
3/4 c
cheese, shredded
1/2 tsp
cumin or 1 tsp. taco seasoning
salt and pepper to taste
flour tortillas
2 large can(s)
green enchilada sauce

Directions Step-By-Step

mix all ingredients except the enchilada sauce
pour 1/2 of one can of enchilada sauce into the bottom of a 9x13 baking pan
place at least a 1/2 cup of the halibut mixture, on a tortilla and fold it up like a burrito. Set in pan and continue filling the rest of the tortillas and put in the pan. Pour ALL the rest of the ench. sauce over the top of the enchiladas. Spread 1 cup or more of shredded cheese over the top and cover with aluminum foil.
Bake at 375F for 1 hour. Remove the foil and continue baking for 15 minutes or until the cheese has browned nicely.
Let the enchiladas cool for 20 - 30 minutes. They will run if they don't cool down first.