Fish Stick Enchiladas
8 Gorton's 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
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.