Description
I always get rave reviews when I make these enchiladas of halibut, green onions, fresh cilantro, sour cream, and Cheddar cheese.
Ingredients
- 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
Instructions
- 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 9×13 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.
Prep Time: 25 mins
Cook Time: 1 hr 47 mins
Total Time: 2 hrs 12 mins
Servings: 8