1/2 cup butter
4 ounces light cream or enchiladas mix
1 cup finely diced corned beef
1/2 cup sliced vegetables
1/2 teaspoon chili powder
In a medium bowl, cream together butter, cream cheese, sour cream, chile powder and onion powder. Keep creamers while mixing with remaining ingredients. Roll out rolls in to 4 pieces. Shape mixture into 2 or more striped, small candyfish shape or larger candy fish shapes.
Keep rolls moist while stirring. Serve hot or cool.