BREAKSTONE’S Halibut Enchiladas

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Description

Tender halibut in a creamy sauce is rolled into tortillas, topped with cheese, baked, and garnished with olives and tomatoes.

Ingredients

  • 1 ½ pounds halibut fillets
  • 1 ½ cups KRAFT Mexican Style Shredded Cheese, divided
  • ½ cup BREAKSTONE’S Reduced Fat Sour Cream
  • ½ cup MIRACLE WHIP Dressing
  • ½ cup chopped onions
  • 1 (2.25 ounce) can sliced black olives, drained, divided
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 (1.25 ounce) package TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 1 (19 ounce) can enchilada sauce, divided
  • 12 each flour tortillas
  • 1 cup shredded lettuce
  • 1 tomato, chopped

Instructions

  1. Heat oven to 350 degrees F. Place fish in single layer in shallow baking dish. Bake 25 minutes or until fish flakes easily with fork. Flake fish; place in medium bowl. Stir in 1 cup cheese
  2. sour cream
  3. dressing
  4. onions
  5. 1/4 cup olives
  6. chilies and seasoning mix. Spoon down centers of tortillas; roll up.
  7. Pour 1/2 the enchilada sauce onto bottom of 13×9-inch pan. Top with enchiladas
  8. seam-sides down. Cover with remaining sauce and cheese.
  9. Bake 25 to 35 minutes or until heated through. Top with lettuce
  10. tomatoes and remaining olives.

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 1 hr 5 mins

Servings: 6

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