Prep Time: 20 minutes
Cook Time: 20 minutes
Serves 4 (2 enchiladas each)
1/2 teaspoon each: garlic salt, lemon-pepper seasoning and chipotle chili powder
1 teaspoon ground cumin
1 lb. 4 oz. Alaska halibut
1 Tablespoon olive oil
1 can (about 18 to 19 oz.) green salsa (enchilada or tomatillo)
1 can (2 oz.) diced green chilies (mild or hot, to taste)
8 (7 to 8-inch size) corn or flour tortillas
8 oz. shredded Pepper-Jack or Monterey Jack cheese
1 can (15 oz.) seasoned black beans, drained
1/2 cup chopped cilantro
Blend garlic salt, lemon-pepper, chipotle chili pepper and cumin. Sprinkle on all sides of halibut. Cook halibut in olive oil in a non-stick skillet over medium heat, just until opaque throughout. Cool slightly; then break halibut into chunks.
Preheat oven to 400F (or 375F if using a glass baking dish). Pour and spread 3/4 cup of the sauce on bottom of a 9×13-inch pan. Heat a large saucepan to medium-high; pour in remaining green sauce and chilies. Cook, stirring occasionally, for 2 to 3 minutes, until hot. One by one, dip the tortillas in the sauce, place on plate, fill with about 1/8th of halibut chunks and slight 1/4 cup or beans. Sprinkle on 1 tablespoon cheese; roll up. Place enchiladas snugly next to each other in the baking dish. Pour the remaining sauce over the enchiladas; sprinkle with remaining cheese. Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through. Sprinkle on cilantro when serving.