Tuna Enchiladas Recipe Recipe

Name: Tuna Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 c. vegetable oil, divided; 1-2 cloves garlic, finely chopped; 1 (28 ounce.) can enchilada sauce; 1/2 teaspoon cumin; 2 1/2 tbsp. flour; 2 1/2 teaspoon cool water; 2 teaspoon minced cilantro (optional); 2/3 c. onions, finely minced; 1/2 c. minced ripe olives; 4 c. shredded Cheddar cheese; 1 (9 1/4 ounce.) can tuna, well liquid removed; 1 (12) pkg. fresh corn tortillas

Servings: persons

1 1/3 c. vegetable oil, divided
1-2 cloves garlic, finely chopped
1 (28 ounce.) can enchilada sauce
1/2 teaspoon cumin
2 1/2 tbsp. flour
2 1/2 teaspoon cool water
2 teaspoon minced cilantro (optional)
2/3 c. onions, finely minced
1/2 c. minced ripe olives
4 c. shredded Cheddar cheese
1 (9 1/4 ounce.) can tuna, well liquid removed
1 (12) pkg. fresh corn tortillas

1
1.
2
Heat 1/3 c. oil in a saucepan and saute/fry garlic lightly.
3
Add in enchilada sauce and cumin.
4
Combine flour and water in a small bowl till smooth; add in to sauce, stirring constantly.
5
Heat sauce till thickened and smooth.
6
Keep hot.
7
2.
8
Combine cilantro, onions, olives, 2 c. of cheese and tuna.
9
Blend lightly and set aside.
10
3.
11
Heat 1 c. oil in skillet over moderate heat.
12
Fry tortillas lightly, one at a time, till soft and flexible but NOT crisp.
13
Dip into sauce to coat each side.
14
4.
15
Pour 1/3 c. sauce into bottom of 13 x 9 x 2 inch casserole dish or possibly pan.
16
Fill each heated sauced tortilla with 1/2 to 2/3 c. of tuna filling mix.
17
Roll each and place seam side down in single layer in the casserole dish.
18
5.
19
Sprinkle remaining cheese over enchiladas and cover with 1 1/2 c. of sauce.
20
6.
21
Cover with a bubble of foil.
22
Bake in a preheated 350 degree oven for 25-30 min.
23
When warm and bubbly, serve with remaining sauce.
24
Serves: 6-8.

1813

kcal

Calories

160

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.

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

You need 12 ingredients. The key ingredients include: 1 1/3 c. vegetable oil, divided, 1-2 cloves garlic, finely chopped, 1 (28 ounce.) can enchilada sauce, 1/2 teaspoon cumin, and more.

Yes, Tuna Enchiladas Recipe 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 Recipe

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