“She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
"Winter is dead.”
~AA Milne, when we were very young
NOTE: I am away at the moment helping my mother with her treatment for lung cancer. I have set up a few posts to post whilst I am away as a special surprise. Some are new and some are reposts of old favourites that you may have forgotten, or if you are a new reader may not even have seen. I'll be back at the end of May, but in the meantime . . . Enjoy!
PS - I will only have sporadic internet use, so if you ask a question and I don't get back to you . . . it's not that I don't want to. It just may take me a while.
Tuesday, 25 May 2010
I bet I can tell exactly what you are thinking at this precise moment . . . it probably goes along the lines of "Fish Finger Enchiladas??? Has she finally gone off her rocker????"
That line of thinking wouldn't be exactly out of line as my own was when I first ran across this recipe in a little booklet I picked up at the grocery store the other day, Best Food Fast, Meals in Minutes . . .
And yet . . . at the same time I was strangely intrigued.
My boys loved Mexican food when they were growing up. I could have put anything into a tortilla, and I mean A-N-Y-T-H-I-N-G . . . and called it a burrito and they would have gobbled it up like there was no tomorrow!!
It may have had something to do with the Cheeky Chiuaua in the Taco Bell Commercials. (A Mexican Fast Food place in North America, along the same lines as McDonalds, ceptin you get Tacos there instead burgers.) The sight of that Chiuaua fluttering his Mexican lashes and spouting Spanish phrases out of the telly screen always send them into gargantuan Mexican food cravings . . . specifically Tacos and burritos.
They also really loved the Enchiladas I made after Thanksgiving with the leftover turkey. In fact . . . I have been known to roast a turkey just so that I could fill the freezer with those tasty little babies.
I wish I had known about this recipe when my lads were growing up. It may have inspired them to eat more fish, or brain food as my mama always called it.
These were incredibly tasty and easy to make! I am sure kids everywhere would love them and, if I use the snuffling sounds and gurgles of enjoyment that came from Todd's little corner of the table tonight as an indication of the pleasure that an adult male would get from them, I think I could safely say that the really big kiddies will love them too!
We probably don't want to know how many calories are in one of them . . . do we??? But I am thinking that the use of low fat ingredients cut them down quite a bit . . . right???
hmmm . . . perhaps the acorn really doesn't fall that far from the proverbial tree after all . . .
These were incredibly, edibly and totally delicious!
*Fish Finger Enchiladas*
Kids will love this. Quick and easy and fairly economical. It lifts fish fingers out of the ordinary into something special!
8 frozen fish fingers
(we like cod)
295g (10 1/4 ounce) tin of condensed mushroom soup
284ml pot of sour cream (1 cup)
125g (4 ounces) cheddar cheese, grated
6 spring onions, sliced
4 soft flour tortillas
8 TBS tomato salsa
(as mild or as hot as you prefer)
more sliced spring onions to garnish
Preheat the oven to 200*C/400*F/ gas mark 5. Lightly spray a baking dish with cooking spray. Set aside.
Place the fish fingers in a baking pan and cook them for about 10 minutes, turning them over halfway through the cooking time. Remove from the oven.
While they are cooking, place the soup into a small saucepan and gently heat. When heated stir in the sour cream, 3/4 of the cheese and the first amount of spring onions. Spoon 2 dessertspoons of this onto each tortilla and then lay two fish fingers on top. (Reserve at least 1/3 of the soup for the end.)Drizzle 2 TBS of the salsa over top of the fish fingers and then roll up the tortillas. Place them, seam side down, into the baking dish. Repeat with remaining fish fingers etc.
Spoon the remainder of the soup over top of the rolled tortillas and sprinkle with the remainder of the cheese. Bake in the heated oven for 15 to 20 minutes, until bubbling and golden brown. Remove from the oven, scatter with the remainder of the sliced spring onions and serve.