If your head is swimming with the idea of setting this savory main dish in front of your hungry bunch, but you'd like a lighter version, try this version of the dish.—Taste Recipes Test Kitchen, Greendale, Wisconsin
Makeover Creamy Halibut Enchiladas
Peppers (Hot)
Makeover Creamy Halibut Enchiladas
Prep Time
15 min
Cook Time
25 min
Yield
8 servings
Ingredients
- 4 cups water
- 2 pounds halibut, cut into 1-inch cubes
- 6 ounces reduced-fat cream cheese
- 2/3 cup fat-free sour cream
- 4 green onions, chopped
- 2 cans (4 ounces each) chopped green chiles
- 1 can (4-1/4 ounces) chopped ripe olives, drained
- 2 jalapeno peppers, seeded and chopped
- 1-1/2 teaspoons ground cumin
- 8 flour tortillas (8 inches)
- 4-1/2 teaspoons all-purpose flour
- 1-1/2 cups fat-free half-and-half
- 1-1/4 cups shredded reduced-fat Monterey Jack or part-skim mozzarella cheese
- 1/3 cup shredded Parmesan cheese
- 1/2 cup salsa
Directions
- 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, chiles, olives, jalapenos and cumin. Fold in fish.
- Place generous 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a 13x9-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.
Nutrition Facts
1 each: 464 calories, 16g fat (6g saturated fat), 66mg cholesterol, 948mg sodium, 40g carbohydrate (0 sugars, 1g fiber), 39g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat, 1/2 fat-free milk.
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