Tuna Enchiladas

Submitted by Chef Treenie

"I love seafood tacos and enchiladas. Cut this recipe out of a local newspaper. I didn't quite know what to expect at first, but these are really good."

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 4

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

directions

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.