CREAMY HALIBUT ENCHILADAS

Creamy Halibut Enchiladas image

Reeling in compliments is easy when you serve a rich mouthwatering entree like this.-Jenifer Rohde, Yuma, Arizona

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

4 cups water
2 pounds halibut, cut into 1-inch cubes
6 ounces cream cheese, softened
2/3 cup sour cream
3 tablespoons mayonnaise
2 cans (4 ounces each) chopped green chilies
1 can (4-1/4 ounces) chopped ripe olives, drained
4 green onions, chopped
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (8 inches)
1-1/2 cups shredded pepper Jack or Monterey Jack cheese
1/3 cup shredded Parmesan cheese
1-1/2 cups heavy whipping cream
1/2 cup salsa

Steps:

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, mayonnaise, chilies, olives, onions, cumin, salt and pepper. Fold in fish., Place 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a greased 13x9-in. baking dish. Sprinkle with cheeses; drizzle with cream. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Serve with salsa.

Nutrition Facts : Calories 720 calories, Fat 49g fat (25g saturated fat), Cholesterol 159mg cholesterol, Sodium 1144mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.