Easy Weeknight Tuna Enchiladas
Mexican night anyone?! Yes, please.
- 2 cans of solid white albacore tuna, drained and flaked apart
- 1-2 jars of your favorite salsa, red or green, about 2-3 cups
- A couple spoonfuls of sour cream, plus more for garnish
- 2 cups shredded cheese, such as mozzarella or monterey jack
- 6-8 flour tortillas, about 6 inches wide
- 2 scallions, thinly sliced on a bias
- A small handful of cilantro leaves
- 1/2 small red onion, thinly sliced
In a medium size mixing bowl, combine the tuna, 1/2 cup of salsa, a couple spoonfuls of sour cream, and 1/2 cup of cheese. Mix to combine. If the mixture looks dry, add a couple more tablespoons of salsa.
Lay the tortillas out on a flat work surface and fill each with about 1/4-1/2 cup of the tuna filling. Roll tightly and place seam-side down. Repeat until you have used all of the tortillas or tuna mixture.
In an 8×8 square brownie pan (or 9×13 rectangular casserole dish), place 1 to 2 cups of salsa on the bottom and spread evenly. Line the enchiladas, seam side down, in the dish. Pour the remaining salsa down the middle and over the top, and sprinkle with the remaining cheese. Place in the oven for about 15-20 minutes or until heated through and the cheese is melted and bubbly. If you want the cheese to be golden and the tortillas more crisp, turn on the broiler and place underneath for about 30 second to 1 minute. Keep an eye on it because it will cook very quickly under the broiler.
Chef’s note: These can be made-ahead and refrigerated before baking. If baking from cold, place in the oven for 20-25 minutes to heat through.
Top with your choice of sliced scallion, cilantro leaves, sour cream and/or red onion. Serve with your choice of Mexican rice, beans, and vegetables.