Enchiladas with salsa verde

This recipe is a healthier alternative to traditional recipe. With a total preparation time of 35 minutes, it’s also a great weeknight dinner for four!


  • 1/2 tsp. each: garlic salt, lemon pepper seasoning, chili powder
  • 1 tsp. ground cumin
  • 1lb. Alaskan Halibut Filets
  • 1 Tablespoon olive oil
  • 1 can (18-19oz.) green salsa (enchilada or tomatillo)
  • 1 can (2oz.) diced green chiles (mild of hot, to taste)
  • 8 (7-8 inch) corn or flour tortillas
  • 8oz. shredded Pepper-Jack or Monterey Jack cheese
  • 1 can (15oz.) seasoned black beans, drained
  • 1/2 cup chopped cilantro


  • Blend garlic saly, lemon pepper, chili powder, and cumin. Sprinkle on all sides of Halibut to season.
  • Cook the Halibut in olive oil in a nonstick skillet over medium heat, just until fish is opaque throughout. Cool slightly, then break Halibut into chunks.
  • Preheat oven to 400 F (or 375, if using a glass baking dish).
  • Pour and spread 3/4 cup of the green salsa in the bottom of a 9×13-inch pan.
  • Heat a large sauce pan to medium-high, and pour in remaining green sauce and chiles. Cook for 2-3 minutes until hot.
  • One by one, dip the tortillas in the sauce and place on plate.
  • Fill each with 1/8th of the Halibut chunks and about 1/4 cup of beans. Sprinkle on 1 tablespoon of cheese, and roll up.
  • Place the enchiladas next to each other in the baking dish. Pour remaining sauce over them, and sprinkle with remaining cheese.
  • Bake 15-20 minutes, until sauce is bubbling and enchiladas are heated through. Top with cilantro, and serve.