Savory Halibut Enchiladas |
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Prep Time: 25 Minutes Cook Time: 107 Minutes |
Ready In: 132 Minutes Servings: 8 |
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I always get rave reviews when I make these enchiladas of halibut, green onions, fresh cilantro, sour cream, and Cheddar cheese. 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 |
1/4 cup coarsely chopped fresh cilantro |
1/2 cup sour cream |
1/4 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 |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
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.
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.
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
5. Bake in preheated oven for 45 minutes. Top with avocado slices to serve.
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