Name: Savory Halibut Enchiladas
Ingredients: 2 pounds skinless halibut fillets, cut into large pieces; 1 pinch garlic powder; salt and ground black pepper to taste; 1 cup shredded Cheddar cheese; 1 bunch green onions, chopped; 1 green bell pepper, finely chopped; 0.5 cup sour cream; 0.25 cup coarsely chopped fresh cilantro; 0.25 cup mayonnaise; 2 (10 ounce) cans enchilada sauce; 8 flour tortillas; 2 avocados - peeled, pitted, and sliced

Ingredients

2 pounds skinless halibut fillets, cut into large pieces
1 pinch garlic powder
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
1 bunch green onions, chopped
1 green bell pepper, finely chopped
0.5 cup sour cream
0.25 cup coarsely chopped fresh cilantro
0.25 cup mayonnaise
2 (10 ounce) cans enchilada sauce
8 flour tortillas
2 avocados – peeled, pitted, and sliced

Steps

Preheat the oven to 375 degrees F (190 degrees C).
Season halibut with garlic powder, salt, and black pepper; place on a microwave-safe plate. Microwave until slightly cooked, about 2 minutes.
Combine 1 cup Cheddar cheese, green onions, bell pepper, sour cream, cilantro, and mayonnaise in a bowl; gently fold in halibut.
Coat a 9×13-inch baking dish with cooking spray. Pour 1/2 can enchilada sauce into bottom of the baking dish; set aside.
Pour 1 can enchilada sauce into a bowl; dip tortillas, one at a time, into sauce to lightly coat. Equally divide halibut mixture in center of each tortilla. Tightly roll tortillas to enclose filling; place enchiladas seam-sides down in the prepared baking dish. Pour remaining 1/2 can enchilada sauce over top of enchiladas. Sprinkle with remaining 1 cup Cheddar cheese. Cover the dish with aluminum foil
Bake in the preheated oven for 45 minutes. Top with avocado slices to serve.