Halibut Enchiladas with Red Sauce & Monterey Jack
These Mexican-inspired enchiladas use flaked halibut, warm spices and a simple tomato-based red sauce. Warm the tortillas before rolling and keep the filling moist without making it watery.
Jump to recipe · Makes 8 enchiladas, serving 4 · Allow about 55–65 minutes.
Use skinless, boneless fresh halibut fillets or frozen halibut fillets, fully thawed according to the package directions. Pat dry and check for any remaining bones. For preparation, see our halibut storage and thawing guide.
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Ingredients
Filling
- 1 lb skinless, boneless halibut fillets
- 2 tablespoons olive oil, divided
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder blend
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup chopped fresh spinach, optional
Red Sauce
- 1 can (15 oz) plain tomato sauce
- 1/2 cup low-sodium vegetable broth, plus a little more if needed
- 1 tablespoon mild chili powder blend
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt, to taste
Assembly
- 8 corn tortillas, about 6 inches across
- 1 cup shredded Monterey Jack or cheddar cheese
- Chopped cilantro and lime wedges, optional for serving
Instructions
- Heat the oven to 350°F (175°C). Combine the sauce ingredients in a saucepan. Simmer for 10–15 minutes, stirring occasionally, until pourable but not watery. Add a little broth if too thick. Taste before adding salt.
- Heat 1 tablespoon oil in a skillet. Cook onion for 5–7 minutes until soft, then garlic for 30 seconds. If using spinach, add it and cook until wilted and excess liquid has evaporated. Transfer vegetables to a bowl.
- Season the halibut with cumin, chili powder, paprika, salt and pepper. Add the remaining tablespoon oil to the skillet. Cook the fish over medium heat for about 3–5 minutes per side, depending on thickness, until the center reaches 145°F (63°C). Flake into the vegetables and fold in 2 tablespoons of the red sauce.
- Spread a thin layer of sauce in a 9-by-13-inch baking dish. Warm tortillas in a skillet or under a damp paper towel in the microwave until pliable. Divide filling among them, roll gently and place seam-side down in the dish.
- Spoon the remaining sauce over the tortillas and add cheese. Bake for approximately 20–25 minutes, until the filling in the center of the dish reaches 165°F (74°C). Check temperature rather than relying only on melted cheese.
- Let stand for a few minutes, then serve with cilantro and lime if desired. Rice, beans or a cabbage salad make useful sides.
Keep the Filling Moist
Use large flakes and stop the initial fish cooking once it reaches temperature. Have the sauce and vegetables ready before cooking the halibut so you can assemble promptly. Do not pack the tortillas tightly. Chili powder here means a mild seasoning blend, not a tablespoon of cayenne; adjust heat to taste.
This recipe contains fish and dairy. Check tortilla and seasoning labels for additional allergens. For make-ahead cooking, prepare the sauce separately; freshly cooked filling gives better texture than baking the fish several times.
Leftovers
Refrigerate promptly and use within 3 days. Reheat covered until the center reaches 165°F (74°C); a spoonful of water or extra sauce can help prevent drying. Chilled enchiladas need longer than freshly assembled ones.
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Temperature guidance: FoodSafety.gov safe cooking temperatures.
For another tortilla-based dinner, try halibut fish tacos with cabbage slaw.
More Halibut Ideas
Browse the halibut recipe guide and Halibut collection. For plain fish reference values, see halibut nutrition; those values do not include this recipe's other ingredients.
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