Ingredients
4 cups water2 pounds halibut, cut into 1-inch cubes6 ounces reduced-fat cream cheese2/3 cup fat-free sour cream4 green onions, chopped2 cans (4 ounces each) chopped green chilies1 can (4-1/4 ounces) chopped ripe olives, drained2 jalapeno peppers, seeded and chopped1-1/2 teaspoons ground cumin8 flour tortillas (8 inches)4-1/2 teaspoons all-purpose flour1-1/2 cups fat-free half-and-half1-1/4 cups shredded reduced-fat Monterey Jack or part-skim mozzarella cheese1/3 cup shredded Parmesan cheese1/2 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, 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. Combine flour and cream until smooth; pour over enchiladas.
Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheeses. Broil 4 in. from the heat for 2 minutes or until lightly browned. Serve with salsa.
