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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