South of the Border Tuna Enchiladas Bring sun, surf, and classic Mexican flavors to your dinner table with this easy-to-make favorite. Total Time 60 minutes Servings 8 servings Ingredients Share 3 (5 oz) cans Chicken of the Sea® Solid White Albacore in Water, drained1 cup shredded Mexican-style cheese blend, plus more for topping 1/3 cup corn kernels 1/3 cup minced red onions2 Tablespoons minced cilantro 1 (28 oz) can enchilada sauce8 (8-inch) soft flour tortillasTopping options: sour cream, corn, chopped cilantro, chopped green onion, additional cheese Instructions Preheat oven to 400°F. In a medium bowl, flake tuna. Mix in cheese, corn, onions, cilantro and 2/3 cup enchilada sauce.Spread 1 cup of enchilada sauce in bottom of 9x13-inch baking dish.Fill each tortilla with the tuna mixture. Roll up and place seam side down in baking dish.Pour remaining enchilada sauce over rolled tortillas.Bake, uncovered for 30 minutes or until heated through.Allow enchiladas to sit 5 minutes before serving. Serve with desired toppings. In this Recipe: Solid White Premium Tuna in Water