Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 2 pounds halibut, cut into 1-inch cubes

  3. 6 ounces reduced-fat cream cheese

  4. 2/3 cup BREAKSTONE'S® Fat-Free Sour Cream

  5. 4 green onions, chopped

  6. 2 cans (4 ounces each ) chopped green chilies

  7. 1 can (4-1/4 ounces) chopped ripe olives, drained

  8. 2 jalapeno peppers, seeded and chopped

  9. 1-1/2 teaspoons ground cumin

  10. 8 flour tortillas (8 inches)

  11. 4-1/2 teaspoons all-purpose flour

  12. 1-1/2 cups fat-free half-and-half

  13. 1-1/4 cups shredded reduced-fat Monterey Jack or part-skim mozzarella cheese

  14. 1/3 cup shredded Parmesan cheese

  15. 1/2 cup salsa

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring water to a boil. Carefully add fish; reduce heat. Cover and simmer for 5 minutes or until fish flakes easily with a fork; drain well. In a large bowl, combine the cream cheese, sour cream, onions, chilies, olives, jalapenos and cumin. Fold in fish. Place generous 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a 13-in. x 9-in. baking dish coated with cooking spray. Combine flour and cream until smooth; pour over enchiladas. Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheeses. Broil 4 in. from the heat for 2 minutes or until lightly browned. Serve with salsa. Yield: 8 servings.


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