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Seafood Enchiladas

Hands-On Time: 10 minutes | Total Time: 30 minutes | Serves: 5


  • 12  
  • 1 Tbsp. vegetable oil
  • 2 cups Birds Eye® Pepper Stir-Fry
  • 1 can ( 10.5 oz. ) cream of celery soup
  • 1/4 cup milk
  • 1 can (4 oz..) chopped green chilies
  • 2 cups shredded Cheddar, Monterey Jack or Cheddar Blend cheese, divided
  • 10 corn tortillas, warmed
  • Chopped green onions for garnish


  1. Bake Crispy Fish Tenders according to package directions. (Leave oven on.)
  2. Heat oil over medium-high heat and cook Pepper Sitr-Fry, stirring occasionally, 5 minutes or until softened and starting to brown. Stir in soup, milk, chilies and 1 cup cheese. Cook, stirring frequently, 2 minutes or until cheese is melted.
  3. Evenly arrange baked Fish Tenders in each tortilla; top each with ¼ cup pepper mixture; roll up. Arrange seam-side down in shallow 13x9-inch greased baking dish.
  4. Evenly top with remaining pepper mixture and cheese.
  5. Cover and bake 15 minutes or until cheese is melted and enchiladas are heated through. Sprinkle, if desired, with chopped green onions.