BREAKSTONES Halibut Enchiladas Recipe

BREAKSTONES Halibut Enchiladas Recipe

  • 1 1/2 pounds halibut fillets
  • 1 1/2 cups KRAFT Mexican Style Shredded Cheese, divided
  • 1/2 cup BREAKSTONE'S Reduced Fat Sour Cream
  • 1/2 cup MIRACLE WHIP Dressing
  • 1/2 cup chopped onions
  • 1 (2.25 ounce) can sliced black olives, drained, divided
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 (1.25 ounce) package TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 1 (19 ounce) can enchilada sauce, divided
  • 12 flour tortillas
  • 1 cup shredded lettuce
  • 1 tomato, chopped
  1. Heat oven to 350 degrees F. Place fish in single layer in shallow baking dish. Bake 25 minutes 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.
  2. Pour 1/2 the enchilada sauce onto bottom of 13×9-inch pan. Top with enchiladas, seam-sides down. Cover with remaining sauce and cheese.
  3. Bake 25 to 35 minutes or until heated through. Top with lettuce, tomatoes and remaining olives.
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