Creamy Halibut Enchiladas Recipe TOTAL TIME: Prep: 15 min. Bake: 25 min. MAKES:8 servings 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 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 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. Yield: 8 servings.
Posted on: Mon, 03 Nov 2014 15:19:42 +0000
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