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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Quick and easy! I made two pans, one Tuna or fish and the other beef or chicken. Same amount of time in the oven. Reader will not recognize (1) 10 3/4 oz. can of soup. Ingredients:
8 ounces cream cheese |
1 (4 ounce) can mild diced green chilies |
1 teaspoon cumin |
1 (14 ounce) can chunk style albacore tuna, drained |
1 (10 3/4 ounce) can campbell's campbell southwest-style pepper jack soup |
3 tomatillos, skinned finely chopped (optional) |
1 (28 ounce) can la victoria mild green enchilada sauce |
10 -12 medium size corn tortillas |
pam cooking spray |
1 cup shredded monterey jack cheese (optional) |
2 sliced avocados |
1 tablespoon lemon juice |
Directions:
1. In mixing bowl, add cream cheese, mild diced green chilies (the whole can), cumin. Mix well until smooth. Add the tuna, if large chunks, take a fork and split. Mix lightly. Add the soup and tomatillos and mix.
2. In large diameter sauce pan warm the enchilada Sauce.
3. Spray Pam on 9 X 13 pan.
4. Preheat over 375*.
5. Dip each tortilla in the sauce quickly, drain over saucepan and fill with a spoon of tuna mixture.on the lower portion. Roll up, and put in pan, seam side down.
6. If you are going to cook immediately pour the enchilada sauce over the top.
7. Cover and bake 20 minutes.
8. Last five minutes of baking, sprinkle shredded cheese down the middle if desired.
9. Garnish with sliced avocados dipped in lemon juice for each individual serving.
10. Note: If making ahead and refrigerating, do not pour the enchilada sauce over the dish until it is ready to go in the oven.
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