Tuna Enchiladas
Total 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 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
