I have seriously been craving enchiladas since we went to Uncle Julio’s two months ago. I love enchiladas and my personal favorite are the cheese ones, only because they over salt the chicken enchiladas. I was planning to make chicken enchiladas this week, but I need a change from chicken. Enter fish enchiladas.

Fish Enchiladas Recipe

Ingredients

1 pkg. McCormick® Enchilada Sauce Mix
1 ½ cups water
1 can (8 oz.) tomato sauce
1 lb. Fish (Tilapia)
8 corn tortillas or flour tortillas (6-inch)
Cooking Spray
1 cup shredded Part Skim Mozzarella cheese
¼ cup shredded Cheddar Cheese
1 small Onion, chopped
1 can low sodium Black beans (1/2 cup)
1 tablespoon Olive oil
 

Directions

Preheat oven to 350 degrees.
In a small saucepan, stir Sauce Mix, water and tomato sauce. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally.
In a large skillet, cook onion with olive oil until translucent. Add tilapia and cook until the fish cooked through. Stir in ¾ cup of the sauce.
Grease a baking dish with cooking spray.
Spoon the fish mix into the tortillas, wrap and lay seam down.
Pour sauce over the tortillas, top with black beans and top with cheese.
Bake for 15 minutes or until sauce is bubbly and cheese is melted.
 

 

Servings: 8

Nutrition Information: Cals 275. Carbs 22g. Fat 8g. Protein 24g. Sodium 660mg. Sugar 7g.