6 tilapia filets
1/2 of red onion, diced
1 cup cream cheese
1 1/2 cups salsa
1 can garbanzo beans, drained
12 whole wheat tortillas
1 can green enchilada sauce
1 1/2 cups queso dip
1 lime, cut into wedges.
Preheat oven to 375
Begin by cooking the fish, breaking it up until it is shredded while cooking it. Remove from heat and add the onion. Combine the salsa and cream cheese in a bowl, heat in the microwave for 40 seconds to soften cream cheese, and finish combining, add to fish. Add garbanzo beans to fish mixture.
Spray a 9x12 glass pan with cooking spray.
Fill the tortillas. Roll each one up and place in the pan.
Combine the enchilada sauce and the queso in a bowl, then pour over the top of the filled tortillas.
Bake enchiladas for 25 minutes. Serve immediately with lime wedges.