All Recipes Best Recipe World Cuisine Recipes Latin American Mexican

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

Nutrition Info

605.4 calories carbohydrate: 40.3 g cholesterol: 74.9 mg fat: 32.8 g fiber: 6.7 g protein: 38.2 g saturatedFat: 11.2 g servingSize: - sodium: 707.2 mg sugar: 2 g transFat: : - unsaturatedFat: : -

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 9x13 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.

8 servings

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