Savory Halibut Enchiladas

I always get rave reviews when I make these enchiladas of halibut, green onions, fresh cilantro, sour cream, and Cheddar cheese.

INGRIDIENT

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

DIRECTION

Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 2

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.

Step: 3

Prepare a 9x13 baking dish with cooking spray. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.

Step: 4

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

Step: 5

Bake in preheated oven for 45 minutes. Top with avocado slices to serve.

NUTRITION FACT

Per Serving: 605 calories; protein 38.2g; carbohydrates 40.3g; fat 32.8g; cholesterol 74.9mg; sodium 707.2mg.

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