Tunaenchiladacasserole Recipes

TUNA OR CHICKEN ENCHILADA CASSEROLE

Tuna or Chicken Enchilada Casserole image

I made this up the other night using what I had on hand. It turned out pretty good! If you don't enjoy pasty flour tortillas I think this would work great with cooked rice. Also the onion will remain slightly crunchy so if you don't like that then you can omit it or sauté it first.

Provided by Engrossed

Categories Tuna

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (12 ounce) can tuna in water or 12 ounces cooked chicken, shredded
1 (11 ounce) can canned corn niblets, drained
1 (7 ounce) can diced mild green chilies, drained
1 (2 1/4 ounce) can sliced black olives, drained
1 small white onion, chopped (optional)
1 cup sour cream
2 cups monterey jack and cheddar cheese blend, shredded
5 soft taco-size flour tortillas, torn into bite sized pieces
1 (28 ounce) can red enchilada sauce or 1 (28 ounce) can green enchilada sauce
1 cup monterey jack and cheddar cheese blend, shredded (to top)
iceberg lettuce, to serve
sour cream, to serve

Steps:

Preheat oven to 350°F.
Mix the first 8 ingredients together through the tortillas.
Pour 1 cup of the enchilada sauce in the bottom of a 13x9 casserole dish.
Spread enchilada mix over the sauce in the 13x9 dish.
Pour the remaining sauce over the enchilada mix.
Top with remaining 1 cup of cheese.
Bake for 1 hour until bubbly.
Let sit for 5-10 minutes before serving.
Great with crisp torn iceberg lettuce and sour cream.

Nutrition Facts : Calories 430.8, Fat 24.9, SaturatedFat 13, Cholesterol 69.1, Sodium 1274.6, Carbohydrate 26.8, Fiber 2.9, Sugar 2.9, Protein 26.1

TUNA ENCHILADAS

Tuna Enchiladas image

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.

Provided by Chef Treenie

Categories Tuna

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

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

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.

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