Recipe by Julie
Healthy, tasty, and easy. I'm not even a big tuna fan but when a friend made this for me I had to get the recipe. The white albacore tuna makes all the difference so it doesn't taste "fishy" at all.
Top Review by MrsMM
Updating original review to say- we really do love this dish. We had it yesterday, but this time, on a whim, I decided to add a can of Rotel with green chili to the topping mixture. Made for a really pretty presentation! Also, this is a great make-ahead type meal. I fill tortillas and place in dish, and keep the topping sauce in the fridge. I stick it into the oven when we get home- no fuss. *What a different way to eat tuna! We enjoyed this and will probably make it again. I used cumin AND chili powder and modified all of the ingredients to low-fat and low carb. I used one tbsp butter, nonfat yogurt instead of sour cream, and healthy request soup. All in all, an easy and hearty meal. Thanks!
- 1 (10 3/4 ounce) can cream of chicken soup
- 1⁄2 cup light sour cream
- 1 (4 ounce) canchopped green chilies
- 2 tablespoons butter
- 1 teaspoon cumin or 1 teaspoon chili powder
- 1⁄2 cup chopped onion
- 2 (12 ounce) cans albacore tuna, drained
- 6 -8 flour tortillas
- 1 cup shredded cheddar cheese
Directions See How It's Made
- Combine soup, sour cream, and chiles.
- In saucepan, saute onion, and cumin in butter until onion is tender.
- Stir in 1/2 cup of soup mixture into onion. Add tuna and mix.
- Spread 1/3 cup of mixture into tortilla, roll up. Place tortillas in greased 13x9 inch pan.
- Spread remaining soup over tortillas. Cover with foil.
- Bake at 400 degrees for 20 minutes.
- Uncover. Sprinkle with cheese. Bake, uncovered, 5-10 minutes or until cheese melts.