Savory Halibut Enchiladas
Dive into a fiesta of flavor with these Savory Halibut Enchiladas—an irresistible fusion of tender, flaky halibut and bold Mexican-inspired ingredients. This recipe combines the delicate richness of halibut with a creamy, spiced enchilada sauce made from cream cheese, sour cream, cilantro, and tangy green salsa. Rolled in soft flour tortillas and topped with a bubbly golden layer of melted Mexican cheese blend, these enchiladas are the perfect comfort food with a sophisticated seafood twist. Ready in just under an hour, they’re an excellent option for weeknight dinners or casual entertaining. Serve them fresh out of the oven, garnished with cilantro and a squeeze of lime, alongside classic sides like Mexican rice or a crisp green salad for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 1 lb Halibut fillets
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 8 pieces Flour tortillas
- 2 cups Shredded Mexican cheese blend
- 4 oz Cream cheese
- 1 cup Sour cream
- 1 cup Green salsa (salsa verde)
- 0.25 cup Cilantro (chopped)
- 1 tsp Cumin
- 0.5 tsp Chili powder
- 1 tbsp Lime juice
- 4 oz Diced green chiles (canned)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Pat the halibut fillets dry with paper towels. Rub them with olive oil, then season with salt, pepper, and garlic powder.
Heat a non-stick skillet over medium heat. Cook the halibut fillets for 3-4 minutes on each side until they are cooked through and flaky. Remove from the skillet and let cool slightly, then flake the fish into bite-sized pieces using a fork.
In a medium mixing bowl, combine the flaked halibut, 1 cup of shredded Mexican cheese blend, diced green chiles, 2 tablespoons sour cream, and lime juice. Stir until well mixed.
In a separate bowl, whisk together the cream cheese, remaining sour cream, green salsa, cumin, chili powder, and cilantro to form a creamy enchilada sauce.
Spread 1/4 cup of the sauce evenly across the bottom of the prepared baking dish.
Spoon about 1/3 cup of the halibut mixture into the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish.
Pour the remaining sauce over the top of the rolled tortillas, spreading it to cover them fully.
Sprinkle the remaining 1 cup of shredded cheese over the top of the sauce.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
Garnish with additional chopped cilantro, if desired, and serve warm with your favorite sides like Mexican rice or a fresh salad.
Nutrition Facts
Calories |
4802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.6 g | 385% | |
| Saturated Fat | 157.6 g | 788% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 9666 mg | 420% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 34.9 g | ||
| Protein | 326.9 g | 654% | |
| Vitamin D | 70.6 mcg | 353% | |
| Calcium | 4466 mg | 344% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4088 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
