Fish Tortillas

This is an adapted recipe. The original was here on Zaar, but used fish fingers instead of fresh fish. So, with that, and the fresh herbs, this dish is just so tasty, and so easy! It's a good weekday meal for when you don't have much time, or much energy!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 500  g  white fish fillets, cut into chunks
• 1  tablespoon fresh parsley, chopped
• 1  tablespoon olive oil
• 1  onion, diced
• 410  g  cream of mushroom soup
• 1  tablespoon  sweet chili sauce
• 200  ml light sour cream
• 3⁄4 cup light cheese, grated
• 1⁄2 cup  extra light cheese, grated

Directions

1. Heat oil in a pan, add parsley and fish, and stir until fish is just cooked.
2. In a bowl, mix onion, soup, sweet chilli sauce, sour cream, and 3/4 cup grated cheese.
3. Lay tortillas on the table. On each place a spoonful of sauce mixture, divide the fish beween the tortillas, and top with another spoon of sauce.
4. Roll the tortillas, and place seam side down in a greased baking dish.
5. Spoon over remaining sauce, and sprinkle with grated cheese.
6. Bake in a moderate oven (180C) for about 20 minutes.