Tuna and Pepper Jack Enchiladas
A bit spicy, a lot cheesy, these yummy enchiladas will warm up your dinner.
Ingredients
- 1 (12 oz) can Chicken of the Sea® Chunk Light Tuna in Water, drained
- 8 corn tortillas
- 1 plum tomato, finely chopped
- 1 Tablespoon minced jalapeño
- 1/4 teaspoon salt
- 12 ounces shredded pepper jack cheese
- 1 (10 ounce) can green enchilada sauce
Garnish
- 1/3 cup sour cream
- 1/4 cup water
- 2 Tablespoons chopped cilantro
- 3 green onions, chopped
- 1 plum tomato, finely chopped
- 1/4 cup red onion, finely chopped
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with non-stick cooking spray.
- Spray tortillas lightly with cooking oil spray. Stack together and wrap in a paper towel.
- Microwave on high for 1 minute to soften.
- Place tuna, tomato, jalapeño, salt and cheese (reserve some cheese for topping) in a medium bowl. Stir to combine.
- Spoon filling onto tortillas and roll up.
- Pour about 1/2 cup sauce to bottom of baking dish. Place stuffed tortillas seam side down and pour remaining sauce over top.
- Bake until sauce is bubbling around edges, 20-25 minutes. Remove from heat.
- Before serving, mix together sour cream and water and drizzle over enchiladas. Garnish with reserved cheese, cilantro, green onions, tomato and red onion. Serve hot.
