Halibut Enchiladas
by Rob Endsley/
Prince of Wales Sportfishing

Here’s another great recipe from the Thain family in Craig, Alaska. Try a little of your Alaskan halibut in these to-die-for enchiladas. Make plenty..you’ll want more! This recipe also works great for other types of seafood.

Halibut Enchiladas

Mix together in a large bowl:

1-2 lb of poached halibut (do not overcook)
1-2 cans of diced green chilies
1-2 cups of shredded cheddar/jack Cheese
½ -1 cup of sour cream
½ – 1 cup of mayo
all these measurements are estimates you can adjust to taste take care not to make the mix too runny

Additional Ingredients:

1 package of burrito size flour tortillas
1 large can of enchilada sauce, either green or red works
More grated cheese to put on top of enchiladas

Take 1 tortilla and fill with ½ to 1 cup of mix, drizzle some enchilada sauce over the mix and roll in a 9×13 pan. Continue until the pan is full. Drizzle the rest of the enchilada sauce over the rolled enchiladas and top with a layer of shredded cheese. Garnish with Black Olives or Scallions.

Bake in a 425* oven for 20-30 minutes. The edges of the tortillas will brown and the sauce will bubble when done.

This recipe is a family favorite and great for guests.

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