Best 3 Tuna Enchiladas Recipes

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Dive into the culinary delight of tuna enchiladas, a tantalizing dish that seamlessly blends the vibrant flavors of Mexican cuisine with the versatility of canned tuna. This recipe revolutionizes the traditional enchilada by incorporating delectable tuna, creating a captivating symphony of textures and tastes. Embark on a culinary journey as we present the ultimate guide to crafting the perfect tuna enchiladas, promising a delectable meal that will satisfy your cravings and leave your taste buds dancing with joy.

Let's cook with our recipes!

TUNA ENCHILADAS



Tuna Enchiladas image

A nice creamy sauce with the heat of a habanero tuna - so awesome. And, boy, does this recipe deliver! Tasty, creamy, pretty easy too. Tuna Enchiladas!

Provided by Debi

Categories     Main Course

Time 1h

Number Of Ingredients 17

¾ pound tomatillos (husked and rinsed)
1 tablespoon olive oil or light tasting oil of your choice
1 large shallot (finely chopped)
4 thyme sprigs
¾ teaspoon kosher salt
½ teaspoon pepper
¼ cup dry white wine
1 cup 2% milk
½ cup sour cream
1 can mild diced green chiles ((4 ounces), undrained)
1 teaspoon potato starch
1 can Island Trollers Tuna ((7.5 ounce), undrained)
5 ounces queso fresco (crumbled)
1 can white beans ((15 ounce), drained and rinsed)
8 corn tortillas 6-inch each
chopped cilantro (for garnish)
red onion (thinly sliced, for garnish)

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!

Nutrition Facts : Calories 417 kcal, Carbohydrate 29 g, Protein 26 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 62 mg, Sodium 1034 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

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

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.

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

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

Tips:

  • Choose the right tuna: Use high-quality canned tuna packed in water or olive oil. Avoid tuna packed in oil, as it will make the enchiladas too greasy.
  • Prepare the tuna: Drain the tuna well and flake it with a fork. You can also mash it with a potato masher to make it smoother.
  • Use fresh ingredients: The fresher the ingredients, the better your enchiladas will taste. Use fresh, ripe tomatoes, onions, and cilantro.
  • Don't overcook the enchiladas: The enchiladas should be cooked until the cheese is melted and bubbly and the tortillas are heated through. Overcooking will make the tortillas tough and chewy.
  • Serve immediately: Enchiladas are best served immediately after they are made. If you need to make them ahead of time, you can assemble them and then bake them just before serving.

Conclusion:

Tuna enchiladas are a delicious and easy-to-make meal that the whole family will enjoy. They are perfect for a quick weeknight dinner or a casual weekend lunch. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that is sure to please everyone at the table. So next time you are looking for a tasty and hassle-free recipe, give tuna enchiladas a try!

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