Rockling Enchiladas

Serves 4

Enchilada mix

• Rockling fillet (300g)
• Salt and pepper
• 1/2 red capsicum – diced
• 2 tbsp coriander – chopped
• 2 tbsp spring onion – finely chopped
• 1/2 cup sour cream
• 1/4 cup mayonaise
• 1 cup grated cheese (tasty, mozzarella, parmesan mix)

6 soft flour tortillas

Topping

• 1 cup tomatillo (enchilada sauce or salsa verde)
• 1/2 cup grated cheese

Dice the rockling into 3cm cubes, place into a bowl and season with salt and pepper.
Add in the capsicum, coriander and spring onion, and stir through.

1. Add to the mix, sour cream, mayonnaise and grated cheese.
   Mix well until combined.
2. To make the enchiladas, divide the mix into 6 portions.
   Layout each tortilla and spoon the mix in a strip down the centre.
   Roll the tortilla to form a wrap, you can choose to tuck in the ends or leave open.
3. Place the rolled tortillas seam-side down in a greased baking dish, keeping them nice and snug.
   Pour the enchilada sauce over the top of the tortillas and sprinkle with the extra grated cheese.
4. Place into a pre-heated oven at 180 degrees and bake for 30-40 minutes.