Quick fish enchiladas
|1 punnet||Light sour cream|
|3||Spring onions, finely diced|
|½ tsp||Chilli flakes|
|½ tsp||Ground cumin|
|2 Tbsp||Canola oil|
|400 g||White fish, skinned and boned, cut into 3cm cubes|
|2 cloves||Garlic, crushed|
|6 small||Flour tortillas|
- Combine the sour cream, spring onions, chilli and cumin.
- Sauté the fish and garlic in the oil in a large frying pan for 3-4 minutes, until the fish is just cooked. Microwave the tortillas for 30 seconds. Place the fish down the centre of each tortilla. Top with the sour cream mix, then roll up. Place seam-side down in a lightly greased 28cm x 21cm baking dish.
- Top with the salsa. Sprinkle with the cheese. Cover and microwave for about 4 minutes, until bubbling. Garnish.