Halibut Enchiladas With Verde Sauce Recipes

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MOM'S HALIBUT ENCHILADAS



Mom's Halibut Enchiladas image

My mom from Alaska brings us delicious fresh halibut several times a year, and this is my favorite recipe for using it. It's rich, creamy, and wonderful!

Provided by Michelle Smith Wuscher

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 15

2 pounds halibut
½ teaspoon seafood seasoning (such as Old Bay®)
1 tablespoon lemon juice
1 teaspoon cold butter, thinly sliced
1 cup mayonnaise
1 cup sour cream
1 cup cream cheese, softened
2 (4 ounce) cans diced green chiles
2 green onions, chopped
1 teaspoon chopped fresh parsley
salt and ground black pepper to taste
8 (8 inch) flour tortillas
1 cup heavy cream, or as needed
1 cup shredded mozzarella cheese
¼ cup Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place halibut in a 9x13 inch baking dish. Sprinkle with seafood seasoning and lemon juice. Dot halibut with butter slices.
  • Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
  • Remove pan from oven and cool halibut slightly. Flake into bite sized pieces in the baking dish.
  • Combine mayonnaise, sour cream, and cream cheese in a large bowl.
  • Carefully stir in flaked halibut, diced green chiles, green onions, parsley, salt, and black pepper.
  • Spoon filling onto tortillas in a line down the center, and roll them around the filling into a cylinder shape.
  • Grease a 9x15 inch baking dish.
  • Place rolled tortillas seam sides down in the prepared baking dish.
  • Pour heavy cream over rolled tortillas, using as much as needed to cover.
  • Top with mozzarella and Parmesan cheeses.
  • Bake in the preheated oven until cheese is browned and bubbling, about 45 minutes.

Nutrition Facts : Calories 807.4 calories, Carbohydrate 33.3 g, Cholesterol 150.5 mg, Fat 58.1 g, Fiber 2.1 g, Protein 37.2 g, SaturatedFat 23.3 g, Sodium 1056 mg, Sugar 1.6 g

CREAMY HALIBUT ENCHILADAS



Creamy Halibut Enchiladas image

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

4 cups water
2 pounds halibut, cut into 1-inch cubes
6 ounces cream cheese, softened
2/3 cup sour cream
3 tablespoons mayonnaise
2 cans (4 ounces each) chopped green chilies
1 can (4-1/4 ounces) chopped ripe olives, drained
4 green onions, chopped
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
8 flour tortillas (8 inches)
1-1/2 cups shredded pepper Jack or Monterey Jack cheese
1/3 cup shredded Parmesan cheese
1-1/2 cups heavy whipping cream
1/2 cup salsa

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.

HALIBUT ENCHILADAS



Halibut Enchiladas image

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

3 pounds halibut fillets
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 tablespoon canola oil
2 garlic cloves, minced
1 can (10 ounces) hot enchilada sauce
1 can (10 ounces) green enchilada sauce
1 cup sour cream
1 cup mayonnaise
2 cans (4 ounces each) chopped green chiles
2 cans (10 ounces each) mild enchilada sauce
4 cups shredded Colby-Monterey Jack cheese
24 flour tortillas (6 inches), warmed
1 bunch green onions, thinly sliced
2 tablespoons chopped ripe olives

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.

ALASKA HALIBUT ENCHILADAS SALSA VERDE



Alaska Halibut Enchiladas Salsa Verde image

Recipe Courtesy of Alaska SeafoodThese enchiladas are the perfect solution for anyone trying to cut out meat - whether for health, ethical, or environmental reasons. Halibut is a hearty fish that pairs beautifully with tomatillo salsa and spicy green chiles.

Provided by Alaska Seafood

Yield 8

Number Of Ingredients 10

1/2 teaspoon each: garlic slat, lemon pepper seasoning, and chipotle chili powder
1 teaspoon ground cumin
20 ounce alaska halibut fillets
1 tablespoon olive oil
1 can salsa verde (enchilada or tomatillo)
1 can (2-ounces) diced green chiles
8 (8-inch) corn or flour tortillas
8 ounce shredded pepper-jack or monterey jack cheese
1 can (15-ounce) black beans, drained
1/2 cup cilantro, chopped

Steps:

  • Blend garlic salt, lemon pepper, chipotle chili pepper and cumin. Sprinkle on all sides of halibut to season. Cook Alaska halibut in olive oil in a nonstick skillet over medium heat, just until fish is opaque throughout. Cool slightly; then break halibut into chunks.
  • Preheat oven to 400oF (or 375 F if using a glass baking dish). Pour and spread 3/4 cup of the green sauce on bottom of a 9x13-inch pan. Heat a large saucepan to medium-high; pour in remaining green sauce and chiles. Cook, stirring occasionally, for 2 to 3 minutes, until hot. One by one, dip the tortillas in the sauce, place on plate, fill with about 1/8th of halibut chunks and about 1/4 cup of beans. Sprinkle on 1 tablespoon cheese; roll up. Place enchiladas snugly next to each other in the baking dish. Pour the remaining sauce over the enchiladas; sprinkle with remaining cheese.
  • Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through. Sprinkle on cilantro when serving.

Nutrition Facts : ServingSize 1 serving, Calories 290 calories, Sugar 0.7 g, Fat 12 g, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 5 g, Protein 25 g, SaturatedFat 6 g, Sodium 336 mg

ALASKA HALIBUT ENCHILADAS SALSA VERDE



Alaska Halibut Enchiladas Salsa Verde image

Make this healthier take on enchiladas with delicious Alaska halibut. It's a perfect weeknight meal for a family in under just 35 minutes.

Categories     Foodservice Friendly

Time 35m

Number Of Ingredients 10

1/2 teaspoon each: garlic salt, lemon pepper seasoning and chipotle chili powder
1 teaspoon ground cumin
1 lb. 4 oz. Alaska Halibut fillets
1 Tablespoon olive oil
1 can (about 18 to 19 oz.) green salsa (enchilada or tomatillo)
1 can (2 oz.) diced green chiles (mild or hot, to taste)
8 (7 to 8-inch size) corn or flour tortillas
8 oz. shredded Pepper-Jack or Monterey Jack cheese
1 can (15 oz.) seasoned black beans, drained
1/2 cup chopped cilantro

Steps:

  • Blend garlic salt, lemon pepper, chipotle chili pepper and cumin. Sprinkle on all sides of halibut to season. Cook Alaska halibut in olive oil in a nonstick skillet over medium heat, just until fish is opaque throughout. Cool slightly; then break halibut into chunks.
  • Preheat oven to 400°F (or 375°F if using a glass baking dish). Pour and spread 3/4 cup of the green sauce on bottom of a 9×13-inch pan. Heat a large saucepan to medium-high; pour in remaining green sauce and chiles. Cook, stirring occasionally, for 2 to 3 minutes, until hot. One by one, dip the tortillas in the sauce, place on plate, fill with about 1/8th of halibut chunks and about 1/4 cup of beans. Sprinkle on 1 tablespoon cheese; roll up. Place enchiladas snugly next to each other in the baking dish. Pour the remaining sauce over the enchiladas; sprinkle with remaining cheese. Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through. Sprinkle on cilantro when serving.

Nutrition Facts : Calories 411

HALIBUT ENCHILADAS WITH VERDE SAUCE



HALIBUT ENCHILADAS WITH VERDE SAUCE image

Categories     Fish     Bake     Tortillas

Yield 4-6 people

Number Of Ingredients 18

ENCHILADAS
1 - 1 1/2 pounds halibut
10 corn tortillas
1 cup vegetable oil
1/2 cup diced onions
1/2 cup mayonnaise
1/2 cup sour cream
1 small can green chilies
2 cups shredded mexi-blend cheese
Cooking spray
VERDE SAUCE
8 tomatillos, husked and washed
1 medium onion, rough chop
3 garlic cloves
1 jalapeno - remove seeds for less heat (I leave the seeds in)
1 1/2 tablespoons lime juice
1/2 cup cilantro leaves
Salt and pepper to taste

Steps:

  • Preheat oven at 350 degrees. Bake halibut in baking dish coated with cooking spray at 350 degrees for 25 minutes. After halibut cools, flake it in a bowl. Sauté onion in a sauté pan until translucent. Place onions in a medium bowl and add 1/2 cup mayonnaise, 1/2 cup sour cream, 1 small can green chilies diced, 1 cup shredded Mexican cheese. Mix thoroughly. While halibut is cooking, prepare verde sauce: In a pot of boiling water add tomatillos, onion, jalapeños, and garlic for about 8 minutes. Strain and reserve liquid. Place strained veggies and cilantro in a blender/food processor and pulse. Add reserved boiling water a 1/2 cup at a time until desired consistency. Transfer to a large bowl and add lime juice then season with salt and pepper to taste. Put 2 cups Verde Sauce in bottom of 9 x 13" casserole dish. Heat 1 cup vegetable oil in a sauté pan until just warm then turn off heat. Dip 1 corn tortilla in oil at a time. Leave tortilla in oil for 5 second (you are looking to just make the tortilla pliable) Place tortilla on a cutting board in front of you and proceed to put a ¼ cup of the mixture on the tortilla. Roll up the tortilla then place (seam side down) on top of sauce in casserole dish and place in pan. Cover with enough Verde sauce to coat and then cover with another cup of cheese. Bake in 350 degree oven for 25 minutes.

HALIBUT ENCHILADAS WITH SALSA VERDE



Halibut Enchiladas with Salsa Verde image

Categories     Salad     Sauce     Breakfast     Side     Bake     Halibut

Yield makes 5 servings

Number Of Ingredients 11

2 pounds halibut fillets
1 cup plus 2 tablespoons vegetable oil
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 cup chopped onion
3/4 cup mayonnaise
3/4 cup sour cream
1 (4-ounce) can diced green chiles
2 cups store-bought shredded Mexican cheese mix (8 ounces)
4 cups store-bought salsa verde, or homemade Salsa Verde (page 198)
10 8-inch corn tortillas

Steps:

  • Preheat the oven to 350°F.
  • Lightly coat the halibut with 2 tablespoons of the vegetable oil and season it with salt and pepper. Put the halibut in a 9 x 13-inch casserole dish and bake for 25 minutes. Allow the halibut to cool, then flake it into a bowl. Keep the oven at 350°F.
  • Melt the butter in a sauté pan set over medium heat. Add the onion and cook until translucent, about 8 minutes. Transfer the onion to a medium bowl and add the mayonnaise, sour cream, chiles, and 1 cup of the cheese mix. Mix thoroughly.
  • Pour 2 cups of the verde sauce into the bottom of a 9 x 13-inch casserole dish. Set aside.
  • Heat the remaining 1 cup of vegetable oil in a sauté pan set over medium heat until just warm, then turn off the heat. Put one tortilla in the oil at a time and leave it in the oil for 5 seconds (you are looking to just make the tortilla pliable, not brown or crunchy). Transfer the tortilla to a cutting board. Put 1/4 cup of the fish mixture on one end of the tortilla. Roll up the tortilla and put it on top of the sauce in the casserole dish, seam side down. Repeat until all ten tortillas are filled, then pour the remaining 2 cups verde sauce over the top to coat the enchiladas entirely. Sprinkle the remaining 1 cup cheese mix over the top.
  • Bake for 25 minutes or until the sauce is bubbling slightly and the enchiladas are heated through.
  • note
  • Salsa verde is a versatile sauce that Sandy has in her refrigerator all the time. She likes to warm 1 cup of the sauce in the morning and pour it over eggs and toast for breakfast. It's a spicy way to start the day!

HALIBUT ENCHILADAS



Halibut Enchiladas image

The humble halibut, normally so unassuming, finds itself mixed up in an extravaganza of zesty, flavorful filling in these cheesy enchiladas.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 12 servings

Number Of Ingredients 12

1-1/2 lb. halibut fillets
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese, divided
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup MIRACLE WHIP Dressing
1/2 cup chopped onions
1 can (2.25 oz.) sliced black olives, drained, divided
1 can (4 oz.) chopped green chiles, drained
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
12 flour tortillas (6 inch)
1 can (19 oz.) enchilada sauce, divided
1 cup shredded lettuce
1 tomato, chopped

Steps:

  • Heat oven to 350ºF.
  • Place fish in single layer in shallow baking dish. Bake 25 min. or until fish flakes easily with fork. Flake fish; place in medium bowl. Stir in 1 cup cheese, sour cream, dressing, onions, 1/4 cup olives, chilies and seasoning mix. Spoon down centers of tortillas; roll up.
  • Pour half the enchilada sauce onto bottom of 13x9-inch pan. Top with enchiladas, seam-sides down. Cover with remaining sauce and cheese.
  • Bake 25 to 35 min. or until heated through. Top with lettuce, tomatoes and remaining olives.

Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g

SAVORY HALIBUT ENCHILADAS



Savory Halibut Enchiladas image

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

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
¼ cup coarsely chopped fresh cilantro
½ cup sour cream
¼ 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

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

ENCHILADAS VERDE



Enchiladas Verde image

Authentic recipe for enchiladas verde learned in a Mexican home kitchen in Guanajuato, Mexico. The salsa can also be used for dip, for chilaquiles, or thinned with broth and used as a base for pozole verde. This recipe is light and delicate with a well-defined mix of flavors. If you're not used to authentic Mexican enchiladas, these are not as gooey as those found in the US, but quite flavorful and easier to make. Plan on serving them immediately after assembly--they do NOT go into the oven!

Provided by Guanajuato Chef

Categories     One Dish Meal

Time 1h30m

Yield 12 enchiladas, 4-6 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breast halves (Leftover turkey also works well.)
2 -3 garlic cloves, halved
1/2 medium onion, quartered
1 tablespoon chicken bouillon powder
20 medium tomatillos
1/2 medium onion, quartered
2 -3 garlic cloves
3 serrano chilies, seeds, stem and ribs removed (more if you want more heat)
1 cup fresh cilantro leaves (one large bunch)
1 tablespoon chicken bouillon powder
12 white corn tortillas (or up to 16)
1 cup queso fresco (Mexican style cheese) or 1 cup queso anejo (Mexican style cheese)
1/2 cup sour cream thinned with milk or 1/2 cup cream
1 cup lettuce, shredded
1/2 cup tomatoes, chopped
1/4 cup cilantro leaf (to garnish)

Steps:

  • Place the chicken breast in a pot of water with 1/2 onion and 2-3 garlic cloves. Season with a little salt and/or a small amount of powdered chicken bouillon. Bring to a boil, cover, reduce heat and simmer until chicken is thoroughly cooked and shreds easily. Keep warm once cooked.
  • Remove the outer husk from tomatillos, wash and place in a large pot of water with the serrano chiles. Bring to a boil and cook just until tomatillos change color to a dull olive green--no more than 5-10 minutes.
  • Puree the tomatillos in a blender, adding the serrano chiles, and remaining garlic and onion. Add the cilantro and pulse until well blended. Pour into a saucepot, taste for seasonings, and add about a tablespoon of chicken bouillon powder if needed. Heat thoroughly, but do not overcook.
  • Remove chicken from water, place it on a cutting board and using two forks or your fingers, shred finely along the natural grain lines of the meat. Keep warm in a bowl, and add a few drops of cooking water if needed to keep it moist.
  • Heat tortillas on a griddle or in the microwave. Spread about a tablespoon of sauce on a tortilla, add enough chicken to fill it, roll up the tortilla and place seam side down on the serving platter or individual dinner plates. Repeat, placing enchiladas close together. Pour sauce over the enchiladas, and garnish with a few tablespoons of cream, some shredded cheese, the lettuce, tomato and cilantro. (Unlike enchiladas north of the border, these do not go into the oven--they are served immediately upon making.).
  • Extra sauce can be used in other recipes.

Nutrition Facts : Calories 410.9, Fat 16.1, SaturatedFat 7.7, Cholesterol 75.4, Sodium 646.3, Carbohydrate 48.8, Fiber 8.9, Sugar 10, Protein 21.4

SAVORY HALIBUT ENCHILADAS



Savory Halibut Enchiladas image

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

2 lbs skinless halibut fillets, cut into large pieces
1 pinch garlic powder
salt & fresh ground pepper
1 bunch green onion, 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

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

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From recipedb.alaskaseafood.org


SALSA VERDE SHREDDED BEEF ENCHILADAS - BELLY FULL
2016-09-12 Preheat oven to 350 degrees F. Coat a 9x13 casserole dish with nonstick cooking spray. In a medium saucepan, combine the chile peppers and their liquid, the cumin, chili powder, and salt; cook over medium heat for 1-2 minutes until heated through. Stir in flour and mix to combine for 1 more minute. Remove from heat and stir in the sour cream ...
From bellyfull.net


EASY ENCHILADAS VERDES (GREEN CHILI CHICKEN ENCHILADAS)
2020-02-29 This will give the tortillas a tasty coating. To assemble the enchiladas verdes, lay the tortillas on a clean work surface. Down the middle of each tortilla, spoon a portion of the chicken enchilada mixture and the shredded cheese. Roll up the enchilada and place it seem side down in the baking dish. Spoon the remaining green sauce over the top ...
From mavencookery.com


HALIBUT ENCHILADAS RECIPE | CDKITCHEN.COM
After halibut cools, flake it in a bowl and add mayonnaise, sour cream, green chilies, and half the shredded Mexican cheese. Mix thoroughly. Put 1/2 the green enchilada sauce in bottom of 9 x 13" pan. Put mixture into flour tortilla shells and roll up and place in pan. Cover with the rest of the enchilada sauce and then cover with remaining cheese.
From cdkitchen.com


HALIBUT ENCHILADAS WITH SALSA VERDE - PLAIN.RECIPES
Pour 2 cups of the verde sauce into the bottom of a 9 x 13-inch casserole dish. Set aside. Heat the remaining 1 cup of vegetable oil in a saute pan set over medium heat until just warm, then turn off …
From plain.recipes


DORCY’S HALIBUT ENCHILADAS - SITKA SALMON SHARES
Set aside to cool. Turn broiler to low. As the oven heats, mix goat cheese and garlic salt into the cooked halibut. Heat small skillet on high and briefly fry each tortilla until warmed and slightly crisp. Fill each tortilla with 2-3 spoonfuls of halibut filling. Wrap tortillas around filling and place in 9x9 dish, seam side down.
From sitkasalmonshares.com


HALIBUT ENCHILADAS WITH SALSA VERDE RECIPE - FOOD NEWS
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.
From foodnewsnews.com


HALIBUT ENCHILADAS - PRINCE OF WALES
This recipe also works great for other types of seafood. Take 1 tortilla and fill with ½ to 1 cup of mix, drizzle some enchilada sauce over the mix and roll in a 9×13 pan. Continue until the pan is full. Drizzle the rest of the enchilada sauce over the rolled enchiladas and top with a layer of shredded cheese.
From princeofwalessportfishing.com


ALASKA HALIBUT ENCHILADAS FOR CINCO DE MAYO - SAMUELS SEAFOOD
2016-05-05 Heat a large saucepan to medium-high; pour in remaining green sauce and chiles. Cook, stirring occasionally, for 2 to 3 minutes, until hot. One by one, dip the tortillas in the sauce, place on plate, fill with about 1/8th of halibut chunks and about 1/4 cup of beans. Sprinkle on 1 tablespoon cheese; roll up. Place enchiladas snugly next to each ...
From samuelsseafood.com


RECIPE: HALIBUT ENCHILADAS - DOC WARNER'S ALASKA ADVENTURES
Mix chiles, onion, sour cream, halibut, and 1 1/2 cups cheese together; season to taste. Fill tortillas with mixture; place in greased baking pan. Mix tomato sauce and enchilada sauce. Pour over top of enchiladas. Garnish with remaining Cheddar cheese. Bake at 375° for 15-20 minutes, until heated throughout. Enjoy!
From docwarners.com


ALASKA HALIBUT ENCHILADAS SALSA VERDE - FISH ALASKA MAGAZINE
Cool slightly; then break halibut into chunks. Preheat oven to 400F (or 375F if using a glass baking dish). Pour and spread 3/4 cup of the sauce on bottom of a 9×13-inch pan. Heat a large saucepan to medium-high; pour in remaining green sauce and chilies. Cook, stirring occasionally, for 2 to 3 minutes, until hot.
From fishalaskamagazine.com


EASY SHRIMP ENCHILADAS VERDE - THE TASTE PLACE
2014-07-19 Instructions. Preheat oven to 350 degrees. Roughly chop your cooked shrimp and place in a large bowl with ¼ cup enchilada sauce, cumin, chili powder, salt, cayenne pepper, diced green chilies and sour cream. Mix well until everything is well combined. Pour about ⅔ cup enchilada sauce into the bottom of a 9 x 13 inch pan.
From thetasteplace.com


RECIPE: ALASKA HALIBUT ENCHILADAS SALSA VERDE
2021-09-29 Cook the Halibut in olive oil in a nonstick skillet over medium heat, just until fish is opaque throughout. Cool slightly, then break Halibut into chunks. Preheat oven to 400 F (or 375, if using a glass baking dish). Pour and spread 3/4 cup of the green salsa in the bottom of a 9×13-inch pan. Heat a large sauce pan to medium-high, and pour in ...
From wildalaskasalmonandseafood.com


SHREDDED BEEF ENCHILADAS WITH CREAMY VERDE SAUCE - EATING AT …
2020-08-18 Cook on low for 6-8 hours. When fully cooked, shred beef & onions. This will be your enchilada filling. Enchiladas. Preheat oven to 375°. In a small bowl, combine the enchilada sauce & queso. Prepare a medium to large baking pan by adding 1/4 cup of the enchilada sauce mixture to the bottom of the pan.
From eatingataltitude.com


EASY ENCHILADAS VERDES (GREEN ENCHILADAS) - SKINNYTASTE
2017-01-10 Preheat oven to 400F. Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes. Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
From skinnytaste.com


ALASKA HOME PACK | WILD ALASKAN HALIBUT ENCHILADAS
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, 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 13-in. x 9-in. baking dish coated with cooking spray.
From akhomepack.com


HALIBUT ENCHILADAS RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BEEFY ENCHILADAS SALSA VERDE STYLE - CATHERINE'S PLATES
2021-09-17 Instructions. Heat 1 TBS cooking oil in a large skillet over medium high heat. Add in chopped onion and cook until softened. Add in ground beef, break into pieces and cook until no longer pink. Drain any excess grease. Stir in taco seasoning and 1/4 …
From catherinesplates.com


EASY BREAKFAST ENCHILADAS WITH SALSA VERDE RECIPE
2019-03-07 Preheat your oven to 400F degrees. Heat the bacon dripping in a large skillet over medium heat and swirl to coat the pan. Add the onion and pepper and sauté until softened. Add the ground sausage and cook, breaking into small pieces, until browned all over. Drain any excess fat and season with salt and pepper.
From girlcarnivore.com


EASY ENCHILADAS VERDES - MEXICAN PLEASE
2020-06-19 In a blender add the following ingredients: the roasted tomatillos, 1-3 jalapenos, 1/2 onion, 3-4 peeled garlic cloves, and 10-15 sprigs of cilantro. Combine well and take a taste for heat, adding more jalapeno for more heat. Add the green sauce to a pan along with 1/2 cup of stock and 1 teaspoon Mexican oregano, bringing it up to temp over ...
From mexicanplease.com


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