Halibut Enchiladas

Dinner Tonight: Halibut Enchiladas

Cloudy and rain all day, high in the 60's though. Good day to stay in and get some house cleaning out of the way, and a couple of loads of laundry. Glad I had that to do because there's not much else going on. For dinner tonight a new recipe and another Enchilada, Halibut Enchiladas.








I found this recipe on a Kraft Daily Recipe email I receive daily. Just another one that sounded too good not to try, Halibut Enchiladas. Why a Fish Enchiladas you ask, just for the Halibut! That was bad, sorry. Anyway to make this dish I'll be needing; Halibut Fillets, Sargento Reduced Fat 4 Cheese Mexican Shredded Cheese, Daisy Reduced Sour Cream, Kraft Mayo w/ Olive Oil (Reduced Fat), Chopped Red Onions, Sliced Black and Green Olives, Chopped Green Chiles, Old El Paso Reduced Sodium Taco Seasoning Mix, Mission Flour Tortillas (6 inch), Old El Paso Enchilada Sauce (1-2 10 oz. Cans), and Shredded Lettuce. A big blend of goodness!




To prepare them; I preheated the oven to 350ºF. Placed the Halibut in single layer in shallow baking

dish. Baked for 25 minutes, until the Fish flaked easily with a fork. Flaked the fish and  placed it in a medium bowl. Stirred in 1 cup Cheese, Sour Cream, Mayo, Red Onions, Black and Green Olives, green Chilies and Taco Seasoning mix. Then spooned down the centers of Tortillas; roll up. Pour half the Enchilada Sauce onto bottom of 13x9-inch pan. Top with Enchiladas, seam-sides down. Cover with remaining Sauce and Cheese. Baked 25 to 35 min., until heated through. Top with Lettuce, Olives, and Cheese. My first Halibut Enchiladas and definitely not my last! I love Fish but I wasn't real sure on how it would do as an Enchilada, but the Halibut works out perfect! I've left the original Kraft Recipe along with it's link at the bottom of the post. Got me another Keeper Recipe! For dessert later a Jello Sugar Free Dark Cheery Jello.




Halibut Enchiladas

what you need

1-1/2 lb.  halibut fillets
1-1/2 cups  KRAFT Mexican Style Finely Shredded Four Cheese, divided

1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup  MIRACLE WHIP Dressing
1/2 cup  chopped onions
1 can  (2.25 oz.) sliced black olives, drained, divided
1 can  (4 oz.) chopped green chiles, drained
1 pkg.  (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
12  flour tortillas (6 inch)
1 can  (19 oz.) enchilada sauce, divided
1 cup  shredded lettuce
1  tomato, chopped make it


make it

HEAT oven to 350ºF.

PLACE fish in single layer in shallow baking dish. Bake 25 min. or until fish flakes easily with fork. Flake fish; place in medium bowl. Stir in 1 cup cheese, sour cream, dressing, onions, 1/4 cup olives, chilies and seasoning mix. Spoon down centers of tortillas; roll up.

POUR half the enchilada sauce onto bottom of 13x9-inch pan. Top with enchiladas, seam-sides down. Cover with remaining sauce and cheese.

BAKE 25 to 35 min. or until heated through. Top with lettuce, tomatoes and remaining olives.

total: 12 servings

http://www.kraftrecipes.com/recipes/halibut-enchiladas-112264.aspx#.VP8PpTSyw4k.email