Fish Finger Enchiladas

*Fish Finger Enchiladas*
Makes 4

Kids will love this.  Quick and easy and fairly economical.  It lifts fish fingers out of the ordinary into something special!

8 frozen fish fingers
(we like cod)
295g (10 1/4 ounce) tin of condensed mushroom soup
284ml pot of sour cream (1 cup)
125g (4 ounces) cheddar cheese, grated
6 spring onions, sliced
4 soft flour tortillas
8 TBS tomato salsa
(as mild or as hot as you prefer)
more sliced spring onions to garnish

Preheat the oven to 200*C/400*F/ gas mark 5.  Lightly spray a baking dish with cooking spray.  Set aside.

Place the fish fingers in a baking pan and cook them for about 10 minutes, turning them over halfway through the cooking time.  Remove from the oven.

While they are cooking, place the soup into a small saucepan and gently heat.  When heated stir in the sour cream, 3/4 of the cheese and the first amount of spring onions.  Spoon 2 dessertspoons of this onto each tortilla and then lay two fish fingers on top. (Reserve at least 1/3 of the soup for the end.)Drizzle 2 TBS of the salsa over top of the fish fingers and then roll up the tortillas.  Place them, seam side down, into the baking dish.  Repeat with remaining fish fingers etc.

Spoon the remainder of the soup over top of the rolled tortillas and sprinkle with the remainder of the cheese.  Bake in the heated oven for 15 to 20 minutes, until bubbling and golden brown.  Remove from the oven, scatter with the remainder of the sliced spring onions and serve.