Albacore Enchiladas
From chefmeow 15 years ago
- 20 minutes to make
- Serves 4
TUNA ENCHILADAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bradley Estate in Arlington, Texas in 1987.
Ingredients
- 10 corn or flour tortillas shopping list
- 1 large white onion shopping list
- 1 clove garlic shopping list
- 1 can tomatoes diced shopping list
- 8 ounce can tomato sauce shopping list
- 1/4 cup tomato paste shopping list
- 1/4 cup diced green chilies shopping list
- 1 teaspoon cumin shopping list
- 1 teaspoon oregano shopping list
- 1/4 teaspoon sugar shopping list
- 1/2 teaspoon salt shopping list
- Filling: shopping list
- 13 ounce can tuna drained and flaked shopping list
- 16 ounces sour cream shopping list
- 8 ounces grated cheddar cheese shopping list
- 1 teaspoon salt shopping list
How to make it
- Sauté onion, garlic and diced tomatoes.
- Add tomato sauce, tomato paste, green chilies, cumin, oregano, sugar and salt.
- Simmer 15 minutes.
- Combine all filling ingredients and divide between tortillas.
- Pour some sauce on bottom of pan then place filled tortillas on top of sauce.
- Pour remaining sauce on top of enchiladas then sprinkle cheese on top.
- Bake at 325 for 20 minutes.
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