Thursday, September 22, 2011

Halibut Enchiladas

Good morning Bloggers! Welcome to a bright and early edition of Everyday Meals. I'm your chipper host, Mandie. So, I looked back on our most popular blog entries and it appears that tacos and enchiladas are the most popular dishes. So, sticking with what's most popular, I decided that we will be making a new version of enchiladas. Enchiladas originated in Mexico, back in Mayan times. Originally, as a Mexican street food, enchiladas we corn tortillas dipped in chili sauce and eaten without fillings. Phew! I'm exhausted from gabbing so much. How about we nix the conversations and start cooking? I'll meet you back in the kitchen.

Savory Halibut Echiladas

You will need:

  • 2 pounds skinless halibut fillets, cut into large pieces
  • 1 pinch garlic powder
  • salt and ground black pepper to taste
  • 1 bunch green onions, chopped
  • 1 green bell pepper, finely chopped
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup shredded Cheddar cheese
  • 2 (10 ounce) cans enchilada sauce
  • 8 flour tortillas
  • 1 cup shredded Cheddar cheese
  • 2 avocados, peeled, pitted, and sliced


  1. Preheat the oven to 375 degrees. 
  2. Season the halibut with garlic powder, salt, and pepper, then cook on the stove top for a couple of minutes until partially cooked. 
  3. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup of Cheddar cheese in a bowl. 
  4. Gently fold the halibut into the mixture. 
  5. Prepare a 9x13 baking dish with cooking spray. 
  6. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish. 
  7. Pour 1 can of enchilada sauce into a bowl. 
  8. Dip the tortillas, one at a time, into the sauce to lightly coat. 
  9. Spoon the halibut in equal portions into the center of each tortilla. 
  10. Make the enchiladas by tightly rolling the tortillas and place the seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. 
  11. Sprinkle with 1 cup Cheddar cheese. 
  12. Cover the dish with aluminum foil and bake in the oven for 45 minutes. 
  13. Top with avocado slices to serve.
  14. Enjoy!

As you can tell, this is definitely not mom's traditional enchiladas. I hope you enjoy them anyway. Come back tomorrow for a brand new entry. Have a great day and happy blogging to everyone! <3