Walleye Enchiladas

By JimMac

I resist the temptation to saute the onion and peppers beforehand, as I like their slightly crunchy texture in the finished dish. When you pour over the enchilada sauce, they will literally be swimming in sauce – that’s ok, the tortillas will soak up a lot of it; any extra you can spoon over the enchiladas when serving.

Ingredients

• 2 lbs. walleye fillets, steam cooked, broken up, and cooled
• 8 oz. sour cream
• 1 small can diced green chiles
• 1/2 green pepper, finely chopped
• 1 small onion, finely chopped
• 12-15 flour tortillas
• 1 28-oz. can mild enchilada sauce
• Grated cheddar cheese

Details

Adapted from thefoodchannel.com

Preparation

Step 1

In a large bowl, mix cooled fish, sour cream, chiles, green pepper, and onion. Fill tortillas with fish mixture, wrap ‘em up, and set creased side down in a greased 13 x 9 glass casserole dish. Pour enchilada sauce over filled tortillas. Sprinkle with cheese and bake at 375 for 20 minutes until hot and bubbly. Let cool 10 minutes before serving.