Savory Halibut Enchiladas
Ingredients
- 2 pounds skinless halibut fillets, cut into large pieces
- 1 pinch garlic powder
- salt and ground black pepper to taste
- 2 cups shredded Cheddar cheese, divided
- 1 bunch green onions, chopped
- 1 green bell pepper, finely chopped
- ½ cup sour cream
- ¼ cup coarsely chopped fresh cilantro
- ¼ cup mayonnaise
- 2 (10 ounce) cans enchilada sauce, divided
- 8 flour tortillas
- 2 avocados, peeled, pitted, and sliced
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Season halibut with garlic powder, salt, and black pepper; place on a microwave-safe plate. Microwave until slightly cooked, about 2 minutes.
- Combine 1 cup Cheddar cheese, green onions, bell pepper, sour cream, cilantro, and mayonnaise in a bowl; gently fold in halibut.
- Coat a 9x13-inch baking dish with cooking spray. Pour 1/2 can enchilada sauce into bottom of the baking dish; set aside.
- Pour 1 can enchilada sauce into a bowl; dip tortillas, one at a time, into sauce to lightly coat. Equally divide halibut mixture in center of each tortilla. Tightly roll tortillas to enclose filling; place enchiladas seam-sides down in the prepared baking dish. Pour remaining 1/2 can enchilada sauce over top of enchiladas. Sprinkle with remaining 1 cup Cheddar cheese. Cover the dish with aluminum foil
- Bake in the preheated oven for 45 minutes. Top with avocado slices to serve.
Source
Original recipe: View Original