Fish and Veggie Enchiladas

Light and flavorful fish enchiladas with vegetables and guacamole salsa

Ingredients

Ingredients

• 6 white fish (cod or anything) filets thawed

• Oil

• All seasonings below sprinkled on top

• Touch of lime juice on all

• 1 yellow onion diced

• 4 cloves garlic minced

• 2 bell peppers diced

• 1 zucchini diced

• 1 jalapeno minced

• 1 can HOT green chilis

• Spices: cumin, chili powder, black pepper, garlic salt, cayenne

• 1 bottle guacamole salsa

• 3 cups mexican shredded cheese

• Optional toppings at table: diced avocado, tomato, cilantro

Instructions

1. Cook all ingredients either on a pan or in a toaster oven, with seasonings.
2. Oil two 9x9 pans or one larger one, then make enchiladas. Normal process but the guacamole is in place of enchilada sauce. (process is to coat tortillas in sauce, put stuffing along with 1-2 tbsp cheese per, roll them and tightly pack in dish). Top completed enchiladas with rest of guacamole sauce and more cheese to taste.
3. Cook, covered at 350 for 20 minutes. Remove cover and cook for another 10 minutes.
4. Serve with toppings and more salsa (if you have it).