The humble halibut, normally so unassuming, finds itself mixed up in an extravaganza of zesty, flavorful filling in these cheesy enchiladas.
What You Need
Original recipe yields 12 servings
1-1/2 lb. halibut fillet s
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 onion s
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 tortilla s (6 inch)
1 can (19 oz.) enchilada sauce, divided
1 cup shredded lettuce
1 tomato, chopped
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Let's Make It
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.
Serve with your favorite steamed vegetable.
Prepare using KRAFT Shredded Cheddar Cheese.
Substitute KRAFT Mayo Real Mayonnaise for the MIRACLE WHIP.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.