Fish Enchilada Casserole for taco Tuesday #FishnVeggies

The first big trip we took with the kids
{besides Disney World with the WHOLE family}
was to San Diego.

I had only been there once before,
and it was by far,
one of the BEST vacations we've had.

The weather is perfect
{always}
the zoo is amazing
the beaches are gorgeous

oh, and then there are the fish tacos
unbelievable

They were SO good, that I ate fish tacos
every
single
night
for a week

I LOVE fish tacos, and even though we have taco Tuesday every week
{seriously my kids don't EVER let me skip one}
I never make them.

It could be that they take a little bit or prep work

you need to bake or grill the fish
prep the veggies
make the sauce
not to mention all the toppings

Not exactly a quick dinner for a  Tuesday,
but an enchilada casserole can be made ahead,
and with  Van de Kamps whole fish fillets and  Birds Eye veggies
it's a snap to put together

the perfect meal for a busy night.

Fish Enchilada Casserole
1 package {10 count} corn tortillas
8 van de kamps crispy fish fillets
1 cup of  Birds Eye frozen corn
1 cup of  Birds Eye frozen bell pepper strips
1 jalapeno sliced {optional}
1 cup of shredded cheese
{I used queso fresco - but cheddar would be great also}
2 cans of enchilada sauce
{I used one medium and one hot}
1/2 cup of sour cream
1/2 cup of  mayonnaise

preheat the oven to 350

spread the medium {if using} sauce in the bottom of a 13 x 9 casserole dish
top with 4 of the tortillas {they will overlap}
cover the tortillas with the 8 fish fillets
top with the corn, peppers, and the jalapeno{if using}
sprinkle on the cheese
top with the remaining 6 tortillas

combine the other can of enchilada sauce with the sour cream and mayonnaise
spread this over the tortillas

bake for 45 - 55 minutes
garnish with fresh cilantro and more cheese

of course we served this with all of our favorite Taco Tuesday fixings

Enjoy!

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