Fish Enchiladas

Fish Enchiladas and Rice

Makes 5 enchiladas
2 Tilapia Fillets, cooked and flaked.
2 Serrrano peppers chopped
1/2 onion chopped
1 tomato seeded and chopped.
4 tomatoes chopped in big chunks
1 large clove garlic chopped
1 stalk celery sliced
5 low carb wheat tortillas
1 12oz can Green Enchilada sauce
Shredded cheese to taste
Brown Jasmine Rice
Salt, Pepper, Chili powder, Ground chili flakes to taste.

Pre heat oven to 400 degrees. Spray pan with non stick oil and cook fillets and flake with fork. Split all vegetables, about 2/3 for the enchiladas, saute and put aside. When fish is done and flaked add the sauteed veggies and mix thoroughly. Add about two large spoonfuls or more depending how full you want the enchilada. Sprinkle with cheese and roll up. Repeat until filling is done. Pour sauce over the top and sprinkle with cheese. Bake for 20 minutes.

Save a 1/3 of the veggies for the rice saute with the seeded chopped tomato and set aside.

Prepare rice per instructions on package. Add vegetables when rice has about 10 - 15 minutes to go.
Enjoy, pairs well with a Rose wine.