Ingredients
4 cups water2 pounds halibut, cut into 1-inch cubes6 ounces cream cheese, softened2/3 cup sour cream3 tablespoons mayonnaise2 cans (4 ounces each) chopped green chilies1 can (4-1/4 ounces) chopped ripe olives, drained4 green onions, chopped1-1/2 teaspoons ground cumin1/2 teaspoon salt1/4 teaspoon pepper8 flour tortillas (8 inches)1-1/2 cups shredded pepper Jack or Monterey Jack cheese1/3 cup shredded Parmesan cheese1-1/2 cups heavy whipping cream1/2 cup salsa
Preparation
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.
