Fish Stick Enchiladas

Name: Fish Stick Enchiladas
Ingredients: 16 gorton's crunchy golden fish sticks; 1 (10 1/2 ounce) can cream of mushroom soup, condensed; 1 small onion, chopped; 1 (4 1/2 ounce) can chopped green chilies; 8 ounces sour cream; 1 1/2 cups monterey jack cheese or 1 1/2 cups cheddar cheese, shredded; 8 small flour tortillas

7 ingredients

3 steps

Ingredients

16 gorton's crunchy golden fish sticks
1 (10 1/2 ounce) can cream of mushroom soup, condensed
1 small onion, chopped
1 (4 1/2 ounce) can chopped green chilies
8 ounces sour cream
1 1/2 cups monterey jack cheese or 1 1/2 cups cheddar cheese, shredded
8 small flour tortillas

Directions

1

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.
2

Place two frozen fish sticks in center of each tortilla, followed by 2 Tbsp of soup mixture. Place seam down into casserole dish.
3

Spread remaining sauce over enchiladas, bake 30 minutes, sprinkle with remaining cheese, bake 5-10 more minutes, let stand 5 minutes and serve immediately.