 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I love seafood tacos and enchiladas. Cut this recipe out of a local newspaper. I didn't quite know what to expect at first, but these are really good. Ingredients:
1 (12 1/2 ounce) can tuna |
2 cups shredded monterey jack cheese |
1 large onion, chopped |
1 garlic clove, minced |
oil |
1 (14 1/2 ounce) can italian-style tomatoes |
1 (8 ounce) can tomato sauce |
1/4 cup tomato paste |
1/4 cup diced green chilis |
1 teaspoon cumin |
1 teaspoon oregano |
1 teaspoon sugar |
1/2 teaspoon salt |
8 corn tortillas |
Directions:
1. Drain tuna and combine with 1 cup cheese.
2. Cook onion and garlic in 1 tablespoon oil until onion is tender.
3. Stir in tomatoes, tomato sauce, tomato paste, chiles, cumin, oregano, sugar and salt.
4. Simmer 15 minutes.
5. Spoon 1/2 cup sauce over bottom of a 2-quart shallow baking dish.
6. One at a time, soften tortillas by frying briefly in oil.
7. Place equal amounts of tuna mixture on each tortilla, roll and place seam-side down in prepared baking dish.
8. Pour remaining sauce over enchiladas.
9. Top with remaining cheese.
10. Bake at 375 degrees 20 to 25 minutes.
|
|