Seatrout Enchiladas
Seatrout Enchiladas...this is a very intersting dish, since I usually prepare this the traditional way with chicken.
In fact you would probably say "it tastes like chicken"...not really!! It is quite delicious and easy to prepare.
Ingredients
1 lb Seatrout
Soft Shell Tortillas
4.5 oz can Old El Paso chopped green chilies
1 chopped onion
Extra Virgin Olive Oil
1 can Campbell's Cream of Mushroom soup
Shredded Mozzarella Cheese
Salt & Pepper
Saute' the chopped onion and green chiles in olive oil, once tender add the can of mushroom soup. You can add 1/2 tsp of chili powder to make it spicey. Cook the Seatrout in a skillet in olive oil until golden brown. Salt and pepper while the fish is cooking.
Once everything is cooked you can prepare the enchiladas. Take one of the tortilla shells and place the fish in the center, then add the soup mixture and top with mozzarella cheese. Then fold it up and place in a baking dish.
Once you have all of them in the dish then pour the remaining soup mixture on top and add mozzarella cheese. Place in the oven at 350 degrees for 15-20 minutes.
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