Ingredients:
2 7oz. cans albacore/tuna
3/4 lb. shredded jack cheese
1 4oz. can diced green chiles
1/2 bunch green onions, chopped
8 oz. plain yogurt
1 pint sour cream
1 can cream of mushroom soup
10-12 tortillas, depending on size
Directions:
-Preheat oven to 325F.
-Mix together albacore, 1/2 pound cheese, chiles, most of the green onion, 1/2 the yogurt and 1/2 the sour cream for the filling.
-In a separate bowl, mix the other half of the yogurt and sour cream, cream of mushroom soup, and 1/2 cup water for the topping.
-Put the filling (first bowl) in the tortillas, wrap and place seam-down in a jelly roll pan (or 13x9 pan).
-Spread the topping over the enchiladas, and sprinkle with the remaining cheese and green onions.
-Bake for 20-30 minutes.
Servings: 8-12
Servings: 8-12
1 comment:
Made this last night for my family. It was a hit! And they usually don't like dinners with tuna.
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