SAVORY HALIBUT ENCHILADAS
I always get rave reviews when I make these enchiladas of halibut, green onions, fresh cilantro, sour cream, and Cheddar cheese.
Provided by jalexandropoulos
Categories World Cuisine Recipes Latin American Mexican
Time 2h12m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl. Gently fold the halibut into the mixture.
- Prepare a 9x13 baking dish with cooking spray. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
- Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat. Spoon the halibut in equal portions into the center of each tortilla. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. Sprinkle with 1 cup Cheddar cheese. Cover the dish with aluminum foil
- Bake in preheated oven for 45 minutes. Top with avocado slices to serve.
Nutrition Facts : Calories 605.4 calories, Carbohydrate 40.3 g, Cholesterol 74.9 mg, Fat 32.8 g, Fiber 6.7 g, Protein 38.2 g, SaturatedFat 11.2 g, Sodium 707.2 mg, Sugar 2 g
HALIBUT ENCHILADAS
North meets south of the border in this dish. I roll our local Alaskan halibut into tortillas. It's one of my most requested recipes and a mainstay for potlucks and wedding buffets. -Carole Derifield, Valdez, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place fillets on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. , Flake fish with 2 forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chiles, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of 2 greased 13x9-in. baking dishes. Sprinkle each with 1 cup cheese. , Place a heaping 1/3 cup halibut mixture down the center of each tortilla. Roll up each and place seam side down over cheese. Pour remaining sauce over top. , Cover and bake at 350° for 30 minutes. Sprinkle with the green onions, olives and remaining cheese. Bake, uncovered, for 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 658 calories, Fat 40g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 1552mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 40g protein.
AUTHENTIC ENCHILADAS VERDES
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Provided by PattiVerde
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
- Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
- Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g
CREAMY FISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a broiler.
- Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Cool the fish and flake with a fork. Dress with the juice of the lime.
- In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes.
- Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.
- Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions and parsley or cilantro.
ENCHILADAS VERDE
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Salsa Verde over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa verde over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining salsa verde at the table. Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days. Warm the refrigerated sauce before assembling the enchiladas.
- For the sauce, clean the thin dry skins off the tomatillos. Boil all the ingredients together until soft, about 10 minutes. Cool for 30 minutes then, puree in a food processor. This should yield about 3 cups; if sauce seems too thick, thin with chicken stock to pourable paste consistency. Set aside.
ENCHILADAS VERDES
I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 9
Number Of Ingredients 12
Steps:
- Cover a large griddle with aluminum foil and preheat to medium-high.
- Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
- Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
- Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
- Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 20.8 g, Cholesterol 69.6 mg, Fat 20.9 g, Fiber 4.2 g, Protein 11.6 g, SaturatedFat 10.3 g, Sodium 222.3 mg, Sugar 6 g
SAVORY HALIBUT ENCHILADAS
I always get rave reviews when I make these enchiladas of halibut, green onions, fresh cilantro, sour cream, and Cheddar cheese."
Provided by jalexandropoulos
Categories One Dish Meal
Time 1h10m
Yield 1 9x13 pan, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes.
- Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl.
- Gently fold the halibut into the mixture.
- Prepare a 9x13 baking dish with cooking spray.
- Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
- Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat.
- Spoon the halibut in equal portions into the center of each tortilla.
- Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over top of the enchiladas.
- Sprinkle with 1 cup Cheddar cheese.
- Cover the dish with aluminum foil.
- Bake in preheated oven for 45 minutes.
- Top with avocado slices to serve.
Nutrition Facts : Calories 484.1, Fat 25.9, SaturatedFat 9.9, Cholesterol 94.7, Sodium 1128.2, Carbohydrate 30, Fiber 6.2, Sugar 7.5, Protein 33.6
CREAMY HALIBUT ENCHILADAS
Reeling in compliments is easy when you serve a rich mouthwatering entree like this.-Jenifer Rohde, Yuma, Arizona
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- 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, mayonnaise, chilies, olives, onions, cumin, salt and pepper. Fold in fish., Place 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a greased 13x9-in. baking dish. Sprinkle with cheeses; drizzle with cream. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Serve with salsa.
Nutrition Facts : Calories 720 calories, Fat 49g fat (25g saturated fat), Cholesterol 159mg cholesterol, Sodium 1144mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein.
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- Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through. Sprinkle on cilantro when serving.
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