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The Talon House

Fish Stick Enchiladas


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Fish Stick Enchiladas

8 Crunchy Golden Fish Sticks

1 small onion, chopped

1 can cream of mushroom soup

1 can chopped chiles

1/2 pint sour cream

1 cup shredded Cheddar or Monterey jack cheese, divided

Flour tortillas


In a large bowl, mix soup, onion, chiles, sour cream and 1/2 cup cheese. Place a frozen fish stick in center of a tortilla. Place 2 tablespoons sauce along the side of the stick. Roll tortilla and place seam down in a rectangular casserole dish. Spread remainder of sauce on top of tortillas and bake at 375 degrees F for 20 minutes. Sprinkle remaining 1/2 cup cheese on top and bake 5 minutes longer.

Makes 8 enchiladas.

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