Seafood Enchilada Casserole

Connie   posted 04-26-98 

  Seafood Enchilada Casserole

  2 c. fish, flaked or shrimp, chopped or combination of both 
  1 Tbsp. oil 
  2 Tbsp. chili powder 
  12 corn tortillas 
  1 medium onion, chopped 
  1 c. ripe olives, chopped 
  2 cans enchilada sauce 
  2 c. Cheddar cheese, shredded 
  1 c. chopped green onions with tops 
  1/2 pt. sour cream 

  Line bottom of well greased baking dish, 11 x 7 x 1/2-inches with 3 
tortillas. Heat oil in skillet.

  Add fish and chili powder. Heat thoroughly. Sprinkle 1/4 each of fish 
mixture, onion and olives. 

  Pour 1/4 of enchilada sauce over mixture; sprinkle with 1/4 of cheese. 
Repeat 3 times.

  Top with cheese; bake 20 to 25 minutes at 350 degrees. Serve hot. Top 
with green onions and a dollop of sour cream. 

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