Makeover Creamy Halibut Enchiladas

• 4 cups water
• 2 pounds halibut, cut into 1-inch cubes
• 6 ounces reduced-fat cream cheese
• 2/3 cup fat-free sour cream
• 4 green onions, chopped
• 2 cans (4 ounces each) chopped green chilies
• 1 can (4-1/4 ounces) chopped ripe olives, drained
• 2 jalapeno peppers, seeded and chopped
• 1-1/2 teaspoons ground cumin
• 8 flour tortillas (8 inches)
• 4-1/2 teaspoons all-purpose flour
• 1-1/2 cups fat-free half-and-half
• 1-1/4 cups shredded reduced-fat Monterey Jack or part-skim mozzarella cheese
• 1/3 cup shredded Parmesan cheese
• 1/2 cup salsa

1. In a large saucepan, bring water to a boil. Carefully add fish; reduce heat. Cover and simmer for 5 minutes or until fish flakes easily with a fork; drain well. In a large bowl, combine the cream cheese, sour cream, onions, chilies, olives, jalapenos and cumin. Fold in fish.
2. Place generous 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a 13-in. x 9-in. baking dish coated with cooking spray. Combine flour and cream until smooth; pour over enchiladas.
3. Cover and bake at 350u0b0 for 20-25 minutes or until heated through. Uncover; sprinkle with cheeses. Broil 4 in. from the heat for 2 minutes or until lightly browned. Serve with salsa.

water, cream cheese, sour cream, green onions, green chilies, ripe olives, peppers, ground cumin, flour tortillas, flour, monterey, parmesan cheese, salsa

Taken from www.tasteofhome.com/recipes/makeover-creamy-halibut-enchiladas/ (may not work)