Halibut Enchiladas Verdes
Serves 4
Grab a can of green enchilada sauce, diced chiles, beans, and some pepper-Jack cheese for a quick enchilada meal.
Ingredients
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon lemon pepper seasoning
- 1/2 teaspoon chipotle chile powder
- 1 pound halibut fillets
- 1 tablespoon extra virgin olive oil
- 1 (15 ounce) can green salsa (enchilada or tomatillo)
- 1 (4 ounce) can diced green chiles (mild or hot)
- 8 (7-inch) corn or flour tortillas
- 1 (15 ounce) can seasoned black beans (drained)
- 8 ounces Pepper Jack cheese (shredded)
- 1/2 cup chopped cilantro
Directions
- In a small bowl, whisk together cumin, garlic salt, lemon pepper, and chile powder. Sprinkle all over halibut. Set aside.
- In a nonstick skillet, heat olive oil over medium heat. Once warm, carefully lay fillets in skillet. Add fish and cook 3 to 4 minutes per side, just until fish is opaque throughout. Cool slightly, and then break halibut into chunks.
- Preheat oven to 400°F (or 375°F if using a glass baking dish). Spread 3/4 cup green salsa across the bottom of a 9x13-inch pan.
- Heat a large saucepan on medium-high heat. Pour in remaining salsa and chiles. Cook, stirring occasionally, 2 to 3 minutes, until hot. One by one, dip tortillas in sauce and then place on a plate. Fill each with halibut chunks and beans. Sprinkle with cheese and roll up tightly. Place enchiladas snugly next to each other in baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese.
- Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through. Sprinkle with cilantro just before serving.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 610
- Fat: 24.0 g
- Saturated Fat: 11.0 g
- Trans Fat: 0.0 g
- Cholesterol: 105.0 mg
- Sodium: 1490.0 mg
- Carbohydrates: 56.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 9.0 g
- Protein: 45.0 g