Friday, Nov 5th, 2010

Couldn't wait until dinner tonite! I accidentally ordered twice from Angel Food, so I have a lot of fish sticks. But what to do with them? So I googled recipes with fish sticks and came up with quite a few ideas. And tonite, we were have fish stick enchiladas! I figured it was going to be like fish tacos, so I couldn't wait. I didn't make the sauce, but I included it so I could make it the next time.

Breakfast: Pancakes with breakfast sausage
Lunch: Chicken nuggets, french fries, apple slices
Dinner: Fish Stick Enchiladas, rice, corn, and refried beans
Eva's Snack: She had a half day of school today, so I didn't have to pack a lunch, just a snack. There was a strawberry go-gurt, steamed crisp broccoli, grahm crackers, tootsie rolls.

Fish Stick Enchilada (printable copy)
small onion, chopped (about a cup)
Vegetable oil - grapeseed or olive
2 small cloves garlic, minced
1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
2 Tbsp red chili powder
1 teaspoon sugar
1/2 cup to a cup of water
12 corn tortillas
16 Gorton's Crunchy Golden Fish Sticks
10 -10.5 oz cream of mushroom soup, condensed
1 small onion, chopped
4.5 oz chopped chilies
8 oz sour cream
1 1/2 cups Monterey Jack or cheddar cheese, shredded
12 4-6" corn tortillas
Vegetable oil - grapeseed or olive

Sauce Directions:
  1. Prepare the sauce. Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more.
  2. While the onions are cooking, purée the canned tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and filling will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting to thick as it simmers.
  3. Remove from heat.

Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine. Spread 1 cup of sauce on bottom of large greased rectangular dish. (I had to use a 13 x 9 and a 9” pan)

Enchilada Directions:
  1. Preheat oven to 400°F. Mix soup, onion, chilies, sour cream, and 1/2 cup of cheese.
  2. Prepare the tortillas. The traditional way. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.
  3. Place two frozen fish sticks in center of each tortilla, followed by 2 Tbsp of soup mixture, and place seam down into casserole dish.
  4. Spread remaining sauce over enchiladas, bake 30 minutes, sprinkle with remaining cheese, bake 5-10 more minutes, let stand 5 minutes and serve immediately.

Ideas from:

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