Chipotle-Tuna Enchiladas

Chipotle-Tuna Enchiladas
  • Prep Time: 5
  • Total Time: 15
  • Servings: 2

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About this Recipe

A delicious twist on classic enchiladas with tuna in place of chicken!


1 (170 g) Can chunk light tuna, packed in oil
2 tbsp (30 mL) Diced red pepper
2 tbsp (30 mL) Diced onion
1 Chipotle in adobo, seeded and chopped
1/2 cup (125 mL) Salsa, divided
1 cup (250 mL) Grated Tex-Mex cheese blend, divided
2 Dempsters’s® Soft Corn Tortillas
2 tsp (10 mL) Chopped fresh cilantro (optional)
2 tbsp (30 mL) Sour cream
1 Avocado, sliced (optional)
1 Sprig of cilantro (optional)


COMBINE tuna, peppers, onion, chipotle, half the salsa and half the cheese in a small saucepan. Cook over medium-high heat for 3-4 minutes or until heated through.

PREHEAT broiler to high.

DIVIDE tuna mixture between tortillas. Roll up and place in a small pie plate seam side down. Top enchiladas with remaining salsa and cheese.

PLACE under the broiler for 2-3 minutes or until cheese has melted. Serve with a dollop of sour cream and sliced avocado. Garnish with fresh cilantro.


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