South of the Border Tuna Enchiladas
Bring sun, surf, and classic Mexican flavors to your dinner table with this easy-to-make favorite.
Ingredients
- 3 (5 oz) cans Chicken of the Sea® Solid White Albacore in Water, drained
- 1 cup shredded Mexican-style cheese blend, plus more for topping
- 1/3 cup corn kernels
- 1/3 cup minced red onions
- 2 Tablespoons minced cilantro
- 1 (28 oz) can enchilada sauce
- 8 (8-inch) soft flour tortillas
- Topping options: sour cream, corn, chopped cilantro, chopped green onion, additional cheese
Nutrition Facts
calories
297
total fat
10.4g
saturated fat
3.7g
trans fat
0g
cholesterol
36mg
sodium
937mg
total carbohydrates
30g
fiber
3g
total sugars
4g
protein
21g
vitamin d
8%
calcium
17%
iron
14%
potassium
9%
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.
Nutrition Facts
calories
297
total fat
10.4g
saturated fat
3.7g
trans fat
0g
cholesterol
36mg
sodium
937mg
total carbohydrates
30g
fiber
3g
total sugars
4g
protein
21g
vitamin d
8%
calcium
17%
iron
14%
potassium
9%
