Halibut Enchiladas with Salsa Verde Recipe

Name: Halibut Enchiladas with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 350F.
2
Lightly coat the halibut with 2 tablespoons of the vegetable oil and season it with salt and pepper.
3
Put the halibut in a 9 x 13-inch casserole dish and bake for 25 minutes.
4
Allow the halibut to cool, then flake it into a bowl.
5
Keep the oven at 350F.
6
Melt the butter in a saute pan set over medium heat.
7
Add the onion and cook until translucent, about 8 minutes.
8
Transfer the onion to a medium bowl and add the mayonnaise, sour cream, chiles, and 1 cup of the cheese mix.
9
Mix thoroughly.
10
Pour 2 cups of the verde sauce into the bottom of a 9 x 13-inch casserole dish.
11
Set aside.
12
Heat the remaining 1 cup of vegetable oil in a saute pan set over medium heat until just warm, then turn off the heat.
13
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).
14
Transfer the tortilla to a cutting board.
15
Put 1/4 cup of the fish mixture on one end of the tortilla.
16
Roll up the tortilla and put it on top of the sauce in the casserole dish, seam side down.
17
Repeat until all ten tortillas are filled, then pour the remaining 2 cups verde sauce over the top to coat the enchiladas entirely.
18
Sprinkle the remaining 1 cup cheese mix over the top.
19
Bake for 25 minutes or until the sauce is bubbling slightly and the enchiladas are heated through.
20
Salsa verde is a versatile sauce that Sandy has in her refrigerator all the time.
21
She likes to warm 1 cup of the sauce in the morning and pour it over eggs and toast for breakfast.
22
Its a spicy way to start the day!

1402

kcal

Calories

126

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds halibut fillets, 1 cup plus 2 tablespoons vegetable oil, Salt and freshly ground black pepper, 1 tablespoon unsalted butter, and more.

Yes, Halibut Enchiladas with Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Halibut Enchiladas with Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions