Tuna Enchiladas
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
A different take on the traditional enchilada: made with tuna and a white sauce. It still has a bit of a kick and you can make it hotter by using jalapeños and/or other hot sauce. I may use a bit of Green Tabasco on mine...mon mari will use the hotter Red. We'll use 4 tortillas here. I'm assuming you'll get a package of 8... We'll use 2 more tomorrow night and the last 2 on Friday.
Tuna Enchiladas Time: 35 minutes
You could use shredded turkey or chicken in these as well as the tuna. I use a Swiss cheese but Colby or Cheddar would be equally good. The green olives work well with both the tuna and the sauce, rounding out the flavors.
1 onion
1 green pepper
2 stalks celery
2 cloves garlic
1 4 oz can green chiles or something hotter if your prefer
1 tbs olive oil
1 9oz can tuna (270gr)
1 cup shredded cheese - divided
1/2 cup green olives - pimento stuffed
2 cups chicken stock
3 tbs cornstarch (maizena) dissolved in 3 tbs chicken stock
1/2 cup (4oz, 125ml) Greek or plain yogurt or sour cream
4 corn or wheat tortillas
Chop onion, green pepper and celery. Finely chop garlic. Drain chiles and tuna. Chop chiles if whole. Cut olives in thirds. Heat oil in medium nonstick skillet. Add onion, pepper, celery and garlic. Sauté until vegetables are tender, 7 - 10 minutes. Remove from heat. Add green chiles and tuna. Heat chicken stock to boiling. Dissolve cornstarch in chicken stock. Stir cornstarch into simmering broth to thicken. Remove from heat and stir in yogurt. Put 1/2 cup of the sauce into a baking dish large enough to hold 4 enchiladas. Add 1/2 cup of the sauce and 1/2 cup of the cheese to the tuna mixture. Divide the tuna mixture into fourths. Spoon tuna onto the tortillas and roll up. Place seam side down on the sauce in the baking dish. Pour the rest of the sauce over the finished enchiladas, sprinkle with the remaining 1/2 cup cheese and the olives. Bake at 375F (190C) for 15 - 20 minutes, until heated through and cheese is bubbly.
Note: You can also cut the leftover tortillas into triangles, sprinkle on some salt, garlic powder, whatever, and bake until light brown, about 15 minutes - Voila! Taco Chips!
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Cooking schedule: 35 minutes |
Dissolve cornstarch in stock |
Cooking for Two? Or more?
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