Total Steps
2
Ingredients
9
Tools Needed
5
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 1 cup Light cream
- 2 cans 10 oz enchilada sauce
- 24 Corn tortillas
- 1 cup Sliced black olives
- 1 pound Co-jack or cheddar cheese, shredded
- 1 cup Green onion, minced
- 3 cans Tuna, drained
- 1 can Cream-of-whatever soup, condensed
- Sour cream(optional)
Instructions
1
Step 1
Mix tuna, condensed soup, minced green onion, sliced black olives, and 2 cups of the shredded cheese. Warm corn tortillas in the microwave in a damp towel. Remove tortillas a few at a time, fill each with about 2 tablespoons of the mixture, roll up, and place in a shallow baking dish.
2
Step 2
40 minutes
Combine enchilada sauce and light cream. Pour over the enchiladas and top with the remaining shredded cheese. Bake at 350°F for 20 minutes covered, then 20 minutes uncovered. Serve hot, optionally with sour cream.
Tools & Equipment
Mixing bowl
Microwave
Damp towel
Shallow baking dish
Oven
Tags
Fish