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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Healthy, tasty, and easy. I'm not even a big tuna fan but when a friend made this for me I had to get the recipe. The white albacore tuna makes all the difference so it doesn't taste fishy at all. Ingredients:
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup light sour cream |
1 (4 ounce) can chopped green chilies |
2 tablespoons butter |
1 teaspoon cumin or 1 teaspoon chili powder |
1/2 cup chopped onion |
2 (12 ounce) cans albacore tuna, drained |
6 -8 flour tortillas |
1 cup shredded cheddar cheese |
Directions:
1. Combine soup, sour cream, and chiles.
2. In saucepan, saute onion, and cumin in butter until onion is tender.
3. Stir in 1/2 cup of soup mixture into onion. Add tuna and mix.
4. Spread 1/3 cup of mixture into tortilla, roll up. Place tortillas in greased 13x9 inch pan.
5. Spread remaining soup over tortillas. Cover with foil.
6. Bake at 400 degrees for 20 minutes.
7. Uncover. Sprinkle with cheese. Bake, uncovered, 5-10 minutes or until cheese melts.
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