Shelly's Recipe

CREAMY HALIBUT ENCHILADAS

Category: Casseroles - Seafood

4 cups water
2 lbs halibut, cut into 1-inch cubes
2 (3 oz) pkg cream cheese
2/3 cup sour cream
4 green onions, chopped
2 (4 ounces) cans chopped green chilies
1 (4 1/4 ounces) can chopped ripe olives, drained
2 jalapeno peppers, seeded and chopped
1 1/2 tsp ground cumin
8 (8 inch) flour tortillas
4 1/2 tsp flour
1 1/2 cups half-and-half cream
1 1/4 cups shredded Monterey Jack or mozzarella cheese
1/3 cup shredded Parmesan cheese
1/2 cup salsa

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 mixing 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 13x9 inch baking pan 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 inches from the heat for 2 minutes or until lightly browned. Serve with salsa. Serves 8