Tuna Enchiladas

Photo: flickr user rduta

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

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)

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.