Tuna Enchiladas
Preparation and cooking 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.
Ingredients:
- 1 onion, 175gr, 6.2oz
- 1 green pepper, 160gr, 5.6oz
- 2 ribs celery, 100gr, 3.5oz
- 2 cloves garlic, 6gr, .2oz
- 4.5oz (125gr) green chiles or something hotter if your prefer, 127gr, 4.5oz
- 2 tsp olive oil, 9gr, .32oz
- large can tuna packed in water, 255r, 9oz
- 3/4 cup shredded cheese - divided, 90gr, 3.2oz
- 1/2 cup green olives - pimento stuffed, 50gr, 1.8oz
- 2 cups chicken stock, 450gr, 16oz
- 3 tbs cornstarch (maizena) dissolved in 3 tbs water, 24gr, .85oz
- 1/2 cup Greek or plain yogurt or sour cream, 125gr, 4.5oz Greek yogurt
- 4 flour tortillas, 200gr, 7oz, Old El Paso soft taco tortillas
Instructions:
- 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 water. 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 1/4 cup cheese and the olives.
- Bake at 375F (190C) for 15 - 20 minutes, until heated through and cheese is bubbly.
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Nutrition Information |
General Technical Details and Disclaimer:
The difference in calories and carbohydrates in tortillas is amazing, corn tends to be lower in both, but also smaller in size. The information is based on 4 tortillas with 80 calories and 13 carbs per tortilla.
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
