Mexican Fish - cooking recipe

Ingredients

6 (4 ounce) red snapper fillets (or any firm fleshed fish such as tilapia or cod)
1/2 cup flour
4 tablespoons butter
6 ounces green chili sauce (just buy it canned)
3 ounces diced green chilies (just buy it canned)
1 lb monterey jack and cheddar cheese blend (grated)
3 tablespoons chopped cilantro leaves (garnish)
salt (to taste)
pepper (to taste)

Preparation

Preheat oven to 350.
Coat fillets with flour seasoned with salt and pepper to taste.
Heat butter in skillet and lightly sautee fillets in butter til done and flaky.
Transfer fillets into individual casserole dishes or small oven proof bowls.
Divide sauce and chilis among them evenly and then sprinkle cheese over each evenly.
Bake for 15 minutes till cheese is nice and melted.
Sprinkle with cilantro leaves.
Note:Sometimes I put a layer of mexican rice (try recipe #117892) or orzo flavored with some cumin in the bottom of the bowl before assembling. A one dish meal and you have only one barely dirty skillet to clean!
Note:Sometimes I make this just for myself. Fry fish-pour a little sauce-add a TBS of chilis- sprinkle some cheese. It's not brain surgery or rocket science. Save what's left in the cans for another use like adding to scrambled eggs. I hope you enjoy this dish as much as I have for many years.