Creamy Halibut Enchiladas

• 4 cups water
• 2 pounds halibut, cut into 1-inch cubes
• 6 ounces cream cheese, softened
• 2/3 cup sour cream
• 3 tablespoons mayonnaise
• 2 cans (4 ounces each) chopped green chilies
• 1 can (4-1/4 ounces) chopped ripe olives, drained
• 4 green onions, chopped
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 flour tortillas (8 inches)
• 1-1/2 cups shredded pepper Jack or Monterey Jack cheese
• 1/3 cup shredded Parmesan cheese
• 1-1/2 cups heavy whipping cream
• 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, mayonnaise, chilies, olives, onions, cumin, salt and pepper. Fold in fish.
2. Place 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a greased 13x9-in. baking dish. Sprinkle with cheeses; drizzle with cream.
3. Bake, uncovered, at 350u0b0 for 30-35 minutes or until bubbly. Serve with salsa.

water, cream cheese, sour cream, mayonnaise, green chilies, ripe olives, green onions, ground cumin, salt, pepper, flour tortillas, pepper, parmesan cheese, heavy whipping cream, salsa

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