10 Mrs. Paul's® Crispy Fish Tenders
1 tablespoon olive or vegetable oil
2 cups Birds Eye® Pepper Stir-Fry
1 can (10-3/4 oz each) condensed cream of celery soup
1/4 cup whole milk
1 can (4 oz each) diced green chilies
2 cups shredded Cheddar cheese, divided
10 corn tortillas (6 inch)
|% Daily Value|
|Total Fat||30 g||45%|
|Saturated Fat||13 g||64%|
|Dietary Fiber||5 g||19%|
|Vitamin C||9 mg||16%|
|Vitamin A||719 iu||14%|
Bake Crispy Fish Tenders according to package directions. (Leave oven on.)
Meanwhile, heat oil over medium-high heat and cook peppers and onions, stirring occasionally, 5 minutes or until softened and starting to brown. Stir in soup, milk, chilies and 1 cup cheese. Cook, stirring frequently, 2 minutes or until cheese is melted.
Evenly arrange baked Fish Tenders in each tortilla; top each with ¼ cup pepper mixture; roll up. Arrange seam-side down in shallow 13x9-inch greased baking dish.
Evenly top with remaining pepper mixture and cheese.
Cover and bake15 minutes or until cheese is melted and enchiladas are heated through. Sprinkle, if desired, with chopped green onions.
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