Fish Tortillas - cooking recipe

Ingredients

500 g white fish fillets, cut into chunks
1 tablespoon fresh parsley, chopped
1 tablespoon olive oil
1 onion, diced
410 g cream of mushroom soup
1 tablespoon sweet chili sauce
200 ml light sour cream
3/4 cup light cheese, grated
1/2 cup extra light cheese, grated

Preparation

Heat oil in a pan, add parsley and fish, and stir until fish is just cooked.
In a bowl, mix onion, soup, sweet chilli sauce, sour cream, and 3/4 cup grated cheese.
Lay tortillas on the table. On each place a spoonful of sauce mixture, divide the fish beween the tortillas, and top with another spoon of sauce.
Roll the tortillas, and place seam side down in a greased baking dish.
Spoon over remaining sauce, and sprinkle with grated cheese.
Bake in a moderate oven (180C) for about 20 minutes.