HALIBUT ENCHILADAS

Halibut Enchiladas image

The humble halibut, normally so unassuming, finds itself mixed up in an extravaganza of zesty, flavorful filling in these cheesy enchiladas.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 12 servings

Number Of Ingredients 12

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Ingredients

1-1/2 lb. halibut fillets
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup MIRACLE WHIP Dressing
1/2 cup chopped onions
1 can (2.25 oz.) sliced black olives, drained, divided
1 can (4 oz.) chopped green chiles, drained
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
12 flour tortillas (6 inch)
1 can (19 oz.) enchilada sauce, divided
1 cup shredded lettuce
1 tomato, chopped

Steps:

Heat oven to 350ºF.
Place fish in single layer in shallow baking dish. Bake 25 min. or until fish flakes easily with fork. Flake fish; place in medium bowl. Stir in 1 cup cheese, sour cream, dressing, onions, 1/4 cup olives, chilies and seasoning mix. Spoon down centers of tortillas; roll up.
Pour half the enchilada sauce onto bottom of 13x9-inch pan. Top with enchiladas, seam-sides down. Cover with remaining sauce and cheese.
Bake 25 to 35 min. or until heated through. Top with lettuce, tomatoes and remaining olives.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g