Tuna Enchiladas Recipes

TUNA FISH EMPANADAS

Steps:

• Heat the oil in a large frying pan, add the onions, peppers, crushed garlic, and paprika. Cook until golden the onions and peppers are soft and start to brown, about 15-20 minutes.
• Add the tuna fish, mix and cook for another 5 minutes. Stir as needed.
• Add the oregano, sliced olives, capers, and lemon juice. Mix well, taste and add salt/pepper to taste. Cook for a few minutes, then remove from heat and let the tuna fish mix cool down before using to fill the empanadas.
• Place a large spoonful of the tuna fish filling on the center of each empanada disc.
• Fold the empanada discs and gently seal the edges with your fingers. Twist and fold the edges of the empanadas with your fingers. You can also use a fork to press down and seal the edges.
• Chill the empanadas for at least an hour, this will help them seal better and prevent them for opening while baking.
• Pre-heat the oven to 400F (200C).
• Brush the empanadas with the egg wash before baking; this helps them achieve that nice golden finish when baked.
• Bake the empanadas for 18-20 minutes or until golden on top.
• Serve the empanadas alone or with a dipping sauce.

TUNA ENCHILADAS VERDE

Steps:

• Preheat the oven to 375 degrees F. Combine the tuna, garlic, marjoram, and salsa. Combine the enchilada sauce and sour cream. Add 1/2 cup to the tuna and pour the rest into a pie plate. Heat the tortillas in a microwave at full power for 30 seconds. Dip the tortillas in enchilada sauce. Top each tortilla with 1 cup of the tuna mixture and 2 spoons of cheese, roll it up, and place seam-side down in a 7 X 11-inch dish. Cover with the top with the remaining cheese. Bake 25 minutes, until the cheese is and the sauce is bubbling.

TUNA ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine tuna, sour cream or yogurt, and green salsa. Set aside.
• In a microwave safe plate warm tortillas for 1 minute.
• Carefully (they are hot) fill each tortilla with tuna filling and roll.
• Place rolls in a baking dish. Continue until dish is full.
• Cover rolls with enchilada sauce and cheddar cheese.
• Bake at 350 degrees for 20 minutes.
• Garnish with shredded lettuce, sour cream and avocado if desired.

TUNA ENCHILADAS

Steps:

• Preheat broiler with rack closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened, 10-15 minutes. Purée in a blender. Set aside.
• Preheat oven to 350° F.
• Heat oil in a saucepan over medium heat, add shallot and cook until softened, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown, an additional minute. Add wine and reduce until almost gone, about 2 minutes. Stir in milk, sour cream, tomatillo purée, green chiles, and potato starch. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a wooden spoon, 3 to 5 more minutes. Set aside.
• Empty tuna with all the juices into a medium bowl, and break any large chunks apart with a fork. As you mix, the tuna will soak up those juices. Add the crumbled queso fresco and the white beans to the tuna. Gently mix the tuna, cheese, and beans together. Set aside.
• Make enchiladas: Heat a large cast iron skillet over medium-high heat. Working with 1 tortilla at a time, cook in dry skillet, turning once, until softened, about 30 seconds total. Lay tortilla flat on a work surface. Arrange tuna mixture down the center of the tortilla. Roll enchilada closed and place seam down in a 9 x13-inch baking dish (with no sauce on the bottom). Repeat procedure with remaining tortillas and filling. Pour green chile sauce over enchiladas.
• Bake for 20 minutes or until sauce is bubbling.
• Garnish with additional queso fresco, cilantro, red onion. Enjoy!

TUNA ENCHILADA CASSEROLE

Steps:

• Wrap tortillas in a slightly dampened tea towel. Place in microwave for 2-3 minutes, (depending on the wattage of your microwave) to soften. If you do not have a microwave, fry quickly in a bit of oil to soften.
• Mix the enchilada sauce with the water.
• Pour a scant 1/4 cup sauce into the bottom of a greased round, 2-qt. casserole.
• Pour the rest of the sauce into dish deep and wide enough to dip tortillas into.
• Dip two tortillas in sauce and arrange in casserole; sprinkle with 1/3 of the tuna, 1/4 of the cheese, 1/3 of the onion, and a scant 1/4 cup of the sauce.
• Make two more layers like this and top with the last two tortillas and the remaining cheese.
• Pour the rest of the sauce over all and bake at 350 degrees for 20-25 minutes.
• It looks pretty if you sprinkle sliced black olives over the top before serving.

TUNA ENCHILADAS

Steps:

• Drain tuna and combine with 1 cup cheese.
• Cook onion and garlic in 1 tablespoon oil until onion is tender.
• Stir in tomatoes, tomato sauce, tomato paste, chiles, cumin, oregano, sugar and salt.
• Simmer 15 minutes.
• Spoon 1/2 cup sauce over bottom of a 2-quart shallow baking dish.
• One at a time, soften tortillas by frying briefly in oil.
• Place equal amounts of tuna mixture on each tortilla, roll and place seam-side down in prepared baking dish.
• Pour remaining sauce over enchiladas.
• Top with remaining cheese.
• Bake at 375 degrees 20 to 25 minutes.

TUNA ENCHILADAS

Steps:

• 1. Heat 1/3 c. oil in a saucepan and saute/fry garlic lightly. Add in enchilada sauce and cumin. Combine flour and water in a small bowl till smooth; add in to sauce, stirring constantly. Heat sauce till thickened and smooth. Keep hot. 2. Combine cilantro, onions, olives, 2 c. of cheese and tuna. Blend lightly and set aside. 3. Heat 1 c. oil in skillet over moderate heat. Fry tortillas lightly, one at a time, till soft and flexible but NOT crisp. Dip into sauce to coat each side. 4. Pour 1/3 c. sauce into bottom of 13 x 9 x 2 inch casserole dish or possibly pan. Fill each heated sauced tortilla with 1/2 to 2/3 c. of tuna filling mix. Roll each and place seam side down in single layer in the casserole dish. 5. Sprinkle remaining cheese over enchiladas and cover with 1 1/2 c. of sauce. 6. Cover with a bubble of foil. Bake in a preheated 350 degree oven for 25-30 min. When warm and bubbly, serve with remaining sauce. Serves: 6-8.

TUNA AVOCADO ENCHILADAS

Steps:

• Heat oil in medium skillet. Add shallots, pepper, and garlic. Sauté until vegetables are tender, 5 - 7 minutes.
• Remove from heat. Add tuna, beans, and olives.
• Heat tomato sauce, paprika, chili powder and cumin to boiling. Remove from heat.
• Put 1/2 cup of the sauce into a baking dish large enough to hold 4 enchiladas.
• Divide the tuna mixture into fourths.
• Lay 1/4 of the tuna mixture on each tortilla.
• Top with 1/4 of the avocado slices and 1 - 2 tbs cheese.
• Roll up and place seam side down on the sauce in the baking dish.
• Pour the rest of the sauce over the enchiladas and sprinkle with the remaining cheese.
• Cover with foil and bake at 375F (190C) for 15 minutes
• Remove foil and bake 5 minutes longer.
• Remove and serve, hot sauce on the side.

TUNA ENCHILADAS VERDE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a medium bowl stir together tuna, sour cream, onion, cumin, 1/3 cup enchilada sauce, and diced green chilis.
• Spread 1/2 cup enchilada sauce in the bottom of a 9″ x 13″ baking dish.
• Divide tuna mixture between tortilla (about 1/3 cup each) and wrap each tortilla, placing seam side down in baking dish.
• Pour remaining enchilada sauce evenly on top and sprinkle with cheese.
• Bake for about 20 minutes until cheese is melted and bubbly.
• Sprinkle with queso fresco, green onion and cilantro and serve