The humble halibut, normally so unassuming, finds itself mixed up in an extravaganza of zesty, flavourful filling in these cheesy enchiladas.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 lb. (675 g) halibut fillets
1 cup Cracker Barrel Shredded Tex Mex Cheese, divided
1/2 cup sour cream
1/2 cup Miracle Whip Original Spread
1/2 cup chopped onions
1/2 cup drained sliced black olives, divided
1 can (127 mL) chopped green chilies, drained
1 pkg. (35 g) 30%-less-sodium taco seasoning mix
2 cups enchilada sauce, divided
12 small flour tortillas
1 cup shredded lettuce
1 tomato, chopped
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How do I make it ?
Heat oven to 350ºF.
Place fish in single layer in shallow baking dish sprayed with cooking spray. Bake 25 min. or until fish flakes easily with fork.
Break fish into small pieces with fork; place in medium bowl. Add 1/2 cup cheese, sour cream, Miracle Whip, onions, 1/4 cup olives, chiles and seasoning mix; mix lightly.
Spread half the enchilada sauce onto bottom of 13x9-inch baking dish. Spoon fish mixture down centres of tortillas; roll up. Place, seam sides down, over sauce in baking dish; cover with remaining sauce and cheese.
Bake 25 to 30 min. or until heated through. Top with lettuce, tomatoes and remaining olives.
Kraft Kitchen Tips!
Serve with your favourite hot steamed fresh vegetable.
Prepare using Cracker Barrel Shredded Habanero Heat Cheese.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3 g
Cholesterol 35 mg
Sodium 740 mg
Carbohydrate 24 g
Fibre 2 g
Sugars 3 g
Protein 19 g
12 servings, 1 enchilada (178 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.