Tuna Enchiladas

5 from 1 vote

Tuna Enchiladas are quick and easy to make. Topped with sauce and cheese then oven baked they make a great way to use canned tuna.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Mexican

Keyword: tuna enchiladas

Servings:

Calories: 528kcal

Author: Adrianne

Ingredients

Enchilada Filling

1 large red onion peeled and diced
425 grams/15 oz canned tuna in spring water drained, not rinsed, Note 1
400 grams/14 oz black beans drained and rinsed
400 grams/14 oz corn kernels drained and rinsed

Enchilada Seasoning

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground paprika
½ teaspoon salt
½ teaspoon black pepper

Enchilada Basics

10 large soft tortillas
1 ½ cups enchilada sauce Note 2
1 cup shredded cheese Note 3

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Enchilada filling: add the drained tuna, diced red onion, black beans and corn kernels to a large mixing bowl.
Seasoning: then sprinkle in the garlic powder, onion powder, ground paprika, salt and pepper. Stir to gently consistently combine.
Fill and roll: now working one tortilla at a time, place it in the center of a clean and dry cutting board. Spoon a portion of the tuna mixture into the center of the tortilla and gently roll it to combine. Set it aside and repeat this process to fill all of the tortillas.
Baking dish: spray a large baking dish with olive oil. Then pour a small amount of the enchilada sauce into the bottom of the dish and use a spatula to spread it out slightly. Now transfer all of the rolled enchiladas into the dish, pushing them to the side as needed to fit them all in.
Sauce, extra topping and cheese: now pour the remaining sauce over the top of the enchiladas and spread the leftover filling across the top. Spread this gently out also to form its own layer. Once done sprinkle the cheese over the top.
Oven bake: place the baking dish into the oven (uncovered, middle shelf) and let the enchiladas cook and cheese melt for 15 to 20 minutes.
To serve: use oven mitts to remove the cooked enchiladas from the oven. Place the dish onto a heatproof surface and then garnish with chopped parsley. Portion the enchiladas onto plates in pairs of 2. Serve with Greek yogurt, pickled red onion and your favorite extras.

Video

Notes

Note 1 - Tuna: I like to use the canned tuna in spring water. This version is healthier than the tuna in olive oil and less greasy. We want to drain it (no need to rinse) and then flake it with a fork to break up the big pieces.
Note 2 - Enchilada sauce: this is a standard jar of enchilada sauce. You will find it in the Mexican foods aisle of the supermarket. The jar I use is Old El Paso and it is 375 grams. When poured into a standard measuring jug it equates to 1 ½ cups. If you want to make your own sauce you can. Or if you want to use a green enchilada sauce you can.
Note 3 - Cheese: you can grate your own cheese for the topping or use a grated cheese blend with inclusions like parmesan cheese, cheddar cheese, pecorino romano and or mozzarella cheese.

Nutrition