Ingredients

• 2 pounds skinless halibut fillets , cut into large pieces
• 1 pinch garlic powder
• salt and ground black pepper to taste
• 2 cups shredded Cheddar cheese , divided
• 1 bunch green onions , chopped
• 1 green bell pepper , finely chopped
• 0.5 cups sour cream
• 0.25 cups coarsely chopped fresh cilantro
• 0.25 cups mayonnaise
• 2 , 10 ounce
• 8 flours tortillas
• 2 avocados , peeled, pitted, and sliced

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season halibut with garlic powder, salt, and black pepper; place on a microwave-safe plate. Microwave until slightly cooked, about 2 minutes.
3. 3 Combine 1 cup Cheddar cheese, green onions, bell pepper, sour cream, cilantro, and mayonnaise in a bowl; gently fold in halibut.
4. 4 Coat a 9x13-inch baking dish with cooking spray. Pour 1/2 can enchilada sauce into bottom of the baking dish; set aside.
5. 5 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
6. 6 Bake in the preheated oven for 45 minutes. Top with avocado slices to serve.

Nutrition per serving