Savory, Tasty Halibut Enchiladas

2 pounds of skinless halibut fillets cut in large pieces
1 pinch of garlic
salt and lemon pepper to taste
1 bunch of green onions, chopped
1 cup of green bell pepper chopped
1/4 cup of chopped cilantro
1/2 cup of sour cream or yogurt
1/4 cup of mayonnaise or yogurt
1 cup of shredded cheddar cheese
2 10 ounce cans of enchilada sauce
8 large flour tortillas
1 cup of mozzarella cheese
2 large avocados, pitted, sliced, and diced

Preheat oven to 375 degrees. Season halibut with garlic powder, salt, and pepper. Cook in microwave for about 2 minutes. Mix together green onion, bell pepper, cilantro, sour cream (yogurt), mayonnaise (yogurt), and one cup of cheddar cheese in a bowl. Gently fold the halibut into the mixture until covered well on both sides.

Prepare a 9 x 13 inch dish with cooking spray. Pour 1/2 can of enchilada sauce into bottom of pan.

Pour 1 can of enchilada sauce into a bowl. Dip the tortillas one at a time into sauce for a light coat. Spoon halibut into equal portions onto each tortilla. Roll tortillas putting the seam at the bottom of the pan. Pour the remainder of the enchilada sauce over the enchiladas and add the cup of mozzarella cheese on top. Cover the dish with aluminum foil and bake for 45 minutes. Top with avocado slices and serve!