Tuna and Pepper Jack Enchiladas A bit spicy, a lot cheesy, these yummy enchiladas will warm up your dinner. Total Time 60 minutes Servings 4 servings Ingredients Share 1 (12 oz) can Chicken of the Sea® Chunk Light Tuna in Water, drained8 corn tortillas1 plum tomato, finely chopped1 Tablespoon minced jalapeño1/4 teaspoon salt12 ounces shredded pepper jack cheese1 (10 ounce) can green enchilada sauceGarnish1/3 cup sour cream1/4 cup water2 Tablespoons chopped cilantro3 green onions, chopped1 plum tomato, finely chopped1/4 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. In this Recipe: Chunk Light Tuna in Water