Tuna Enchiladas
By: Anonymous
Published: Sunday, February 14, 2010 - 5:11am

Ingredients




3 cans Tuna, drained
1 can Cream-of-whatever soup(condensed)
1 cup Green onion, minced
1 cup Sliced black olives
1 pound Co-jack (or cheddar) cheese, shredded
24 Corn tortillas
2 (10 oz) cans enchilada sauce
1 cup Light cream (I use refrigerated non-dairy creamer)

Preparation

1 Mix tuna, soup, onion, olives and half (2 cups) of cheese. Warm tortillas in the microwave in a damp towel. Remove them a few at a time, fill each with about 2 tbls. filling, roll up and place in a shallow baking dish(es) 2 Or single serve units. Serving is 2 or 3 enchiladas. Combine sauce and cream and pour over enchiladas and top with remaining cheese. Bake at 350, 20 minutes, covered, then 20 min uncovered. Serve with sour cream.