Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tuna Enchiladas Verde
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- #39621
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 cans (6 ounce size) tuna in water, drained and flaked
1 teaspoon chopped garlic
1/4 teaspoon dried marjoram
1 jar (12 ounce size) corn and black bean salsa
1 can (10 ounce size) green enchilada sauce
1 cup sour cream
8 corn tortillas
8 ounces shredded monterey jack cheese
directions
Preheat the oven to 375 degrees F.
Combine the tuna, garlic, marjoram, and salsa.
Combine the enchilada sauce and sour cream. Add 1/2 cup to the tuna and pour the rest into a pie plate.
Heat the tortillas in a microwave at full power for 30 seconds. Dip the tortillas in enchilada sauce.
Top each tortilla with 1 cup of the tuna mixture and 2 spoons of cheese, roll it up, and place seam-side down in a 7 X 11-inch dish.
Cover with the top with the remaining cheese. Bake 25 minutes, until the cheese is and the sauce is bubbling.
added by
ihatedishes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 24, 2014
I used flaked tuna steaks instead of canned because we had some leftover. They worked out great in this recipe. I would say if you use canned make sure to use the firm (solid) tuna or else this would be mushy. I thought the green sauce was a really nice complement to the rest of the dish but I do think a red enchilada sauce would work just fine too. Very happy I tried this recipe.