This recipe comes from The English Kitchen, once again. I love her and make her food on a regualr basis. Rarely do I play around with her recipes but this one had to be altered just a wee little bit. If you have never been to her blog what are you waiting for? Go on and take a peek. I am sure you will find something to make as well.
Fish Fillet Enchiladas
8-10 frozen beer battered fish fillets
1 can cream of mushroom soup
1 cup sour cream
8 ounces cheddar cheese, grated
1 can creamed sweet corn
8-10 soft flour tortillas
8 Tablespoons tomato salsa
Preheat the oven to 400 F and lightly spray a baking dish with cooking spray. Set aside.
Place the fish fillets on a sheet pan and cook them for about 20 minutes, turning them over halfway through. Remove them from the oven when done but do not turn the oven off.
While they are cooking, put the cans of soup and creamed corn into a small saucepan and gently heat. When heated stir in the sour cream and half of the cheese. Spoon a few spoons of the sauce onto the bottom of the baking dish.
Spoon 2 Tablespoons of sauce onto each tortilla and then lay a fish fillet on top. (Reserve at least 1/3 of the soup for the end.) Drizzle 2 TBS of the salsa over the top of the fish fillet and then roll up the tortilla. Place it, seam side down, into the baking dish. Repeat with remaining fish fillets.
Spoon the remainder of the soup over top of the rolled tortillas and sprinkle with the remainder of the cheese. Bake in the heated oven for 15 to 20 minutes, until bubbling and golden brown.
Now we, or I since I assemble the plates, didn't add a thing to this dish like sour cream or chives because I felt that it was perfect as is. If you wanted to I guess you could garnish with whatever you like but me, naaahhhh, I can eat it without it being pretty.