Name: Creamy Halibut Enchiladas
Ingredients: 4 cups water; 2 pounds halibut, cut into 1-inch cubes; 6 ounces reduced-fat cream cheese; ⅔ cup fat-free sour cream; 4 green onions, chopped; 2 (4 ounce) cans chopped green chilies; 1 (4¼ ounce) can chopped ripe olives, drained; 2 jalapeno peppers, seeded and chopped; 1½ teaspoons ground cumin; 8 (8 inch) flour tortillas; 4½ teaspoons all-purpose flour; 1½ cups fat-free half-and-half cream; 1¼ cups shredded reduced-fat Monterey Jack; ⅓ cup shredded Parmesan cheese; ½ cup salsa

Ingredients

Units Scale

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 (4 ounce) cans chopped green chilies
1 (4 1/4 ounce) can chopped ripe olives, drained
2 jalapeno peppers, seeded and chopped
1 1/2 teaspoons ground cumin
8 (8 inch) flour tortillas
4 1/2 teaspoons all-purpose flour
1 1/2 cups fat-free half-and-half cream
1 1/4 cups shredded reduced-fat Monterey Jack
1/3 cup shredded Parmesan cheese
1/2 cup salsa

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Instructions

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 ½ cup down center of each tortilla; roll up. Place enchiladas in a 13x9x2-inch baking dish coated with nonstick cooking spray.
Combine flour and cream until smooth; pour over enchiladas.
Cover and bake at 350°F for 20 to 25 minutes or until heated through. Uncover; sprinkle with cheeses. Broil 4 inches from heat for 2 minutes or until lightly browned. Serve with salsa.

Nutrition

Calories: 464
Sodium: 948mg
Fat: 16g
Saturated Fat: 6g
Carbohydrates: 40g
Fiber: 1g
Protein: 39g
Cholesterol: 66mg