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Halibut Enchiladas with Cheddar and Veggies

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PREP TIME
25 min
COOKING TIME
107 min
TOTAL TIME
132 min
SERVINGS
8 servings
Lunch Dinner
Halibut Enchiladas with Cheddar and Veggies
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
Instructions
1
Preheat the oven to a hot temperature of 375 degrees F (190 degrees C).
2
Prepare the halibut by sprinkling it with a blend of garlic powder, salt, and pepper. Then, cook the fish in the microwave for approximately 2 minutes to achieve a partially cooked state.
3
In a separate bowl, combine the green onion, bell pepper, cilantro, sour cream, mayonnaise, and 1 cup of Cheddar cheese. Gently mix these ingredients together.
4
Next, prepare a 9x13 baking dish by spraying it with cooking spray. Pour half of the contents of an 8-ounce can of enchilada sauce into the bottom of the baking dish.
5
Pour the entire contents of a 10-ounce can of enchilada sauce into another bowl. Dip each tortilla, one at a time, into the sauce to coat it lightly.
6
Spoon an equal amount of halibut onto the center of each tortilla. Roll the tortillas tightly and place them seam-side down in the baking dish. Pour the remaining enchilada sauce over the top of the rolled tortillas.
7
Sprinkle 1 cup of Cheddar cheese over the enchiladas. Cover the dish with aluminum foil to prevent drying out.
8
Bake the enchiladas in a preheated oven for 45 minutes. Serve hot, topped with sliced avocado.