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
Nutrition Facts
calories
565
total fat
31.2g
saturated fat
18.4g
trans fat
0g
cholesterol
116mg
sodium
1073mg
total carbohydrates
31g
fiber
5g
total sugars
5g
protein
42g
vitamin d
10%
calcium
71%
iron
18%
potassium
14%
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.
Nutrition Facts
calories
565
total fat
31.2g
saturated fat
18.4g
trans fat
0g
cholesterol
116mg
sodium
1073mg
total carbohydrates
31g
fiber
5g
total sugars
5g
protein
42g
vitamin d
10%
calcium
71%
iron
18%
potassium
14%
