1 lb white fish cooked and crumbled
10oz can enchilada sauce
1 tablespoon olive oil
10 3/4oz cream of shrimp condensed soup
2 tablespoons chopped green chilies
½ cup black beans
½ cup corn
¼ cup cilantro plus 2 tablespoons
1 lime juiced
10 small flour tortillas
1 ½ cup Mexican Taco shredded cheese
Preheat oven at 375 and spray a 9 x 13 casserole and set aside.
In a medium mixing bowl mix the soup and the sauce together and also set aside
Cook fish in a tablespoon of olive oil on medium high heat for 5 minutes or until fish is cooked through. Place fish in a large mixing bowl and crumble. Add black beans, corn, green chilies, ¼ cup cilantro, lime and ¾ cup sauce. Mix well
Using a small cookie scoop spoon 2 scoops of fish on flour tortilla roll and place in casserole repeat for all 10. Pour remaining sauce all over the top of the enchiladas and top with cheese and the remaining 2 tablespoons cilantro. Cover with foil and bake 35 minutes. You may serve with sour cream & lime wedges.