Tuna Enchiladas Recipe

Name: Tuna Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 1/2 ounce) can tuna; 2 cups shredded monterey jack cheese; 1 large onion, chopped; 1 garlic clove, minced; oil; 1 (14 1/2 ounce) can Italian-style tomatoes; 1 (8 ounce) can tomato sauce; 1/4 cup tomato paste; 1/4 cup diced green chilis; 1 teaspoon cumin; 1 teaspoon oregano; 1 teaspoon sugar; 1/2 teaspoon salt; 8 corn tortillas

Servings: persons

1 (12 1/2 ounce) can tuna
2 cups shredded monterey jack cheese
1 large onion, chopped
1 garlic clove, minced
oil
1 (14 1/2 ounce) can Italian-style tomatoes
1 (8 ounce) can tomato sauce
1/4 cup tomato paste
1/4 cup diced green chilis
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon sugar
1/2 teaspoon salt
8 corn tortillas

1
Drain tuna and combine with 1 cup cheese.
2
Cook onion and garlic in 1 tablespoon oil until onion is tender.
3
Stir in tomatoes, tomato sauce, tomato paste, chiles, cumin, oregano, sugar and salt.
4
Simmer 15 minutes.
5
Spoon 1/2 cup sauce over bottom of a 2-quart shallow baking dish.
6
One at a time, soften tortillas by frying briefly in oil.
7
Place equal amounts of tuna mixture on each tortilla, roll and place seam-side down in prepared baking dish.
8
Pour remaining sauce over enchiladas.
9
Top with remaining cheese.
10
Bake at 375 degrees 20 to 25 minutes.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (12 1/2 ounce) can tuna, 2 cups shredded monterey jack cheese, 1 large onion, chopped, 1 garlic clove, minced, and more.

Yes, Tuna Enchiladas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Enchiladas

How did you like this recipe?

Frequently Asked Questions