Fish Stick Enchiladas
True confession time: I like fish sticks. I'm not proud of it, but I like them. So I got a little excited when I found some new ways to serve them. I apologize in advance to those of you who don't enjoy them. Recipe is from Gorton's :)
INGREDIENTS
Nutrition- 16gorton's crunchy golden fish sticks
- 1(10 1/2 ounce) can cream of mushroom soup, condensed
- 1
- 1(4 1/2 ounce) can chopped green chilies
- 8ounces sour cream
- 1 1⁄2
- 8small flour tortillas
DIRECTIONS
- Preheat oven to 400°F Mix soup, onion, chilies, sour cream, and 1/2 cup of cheese and spread 1 cup of mixture on bottom of large greased rectangular dish.
- Place two frozen fish sticks in center of each tortilla, followed by 2 Tbsp of soup mixture. Place seam down into casserole dish.
- Spread remaining sauce over enchiladas, bake 30 minutes, sprinkle with remaining cheese, bake 5-10 more minutes, let stand 5 minutes and serve immediately.