Tuna Enchiladas
Creamy tuna enchiladas feature tender rolled tortillas filled with tuna and cheese, topped with savory tomato sauce and melted cheese, perfect for a hearty Mexican-inspired meal.
Ingredients
- 1 can (12 1/2 oz.) tuna ⓘ
- 2 cups shredded Jack cheese
- 1 large onion, chopped ⓘ
- 1 clove garlic, minced ⓘ
- oil ⓘ
- 1 can (14 1/2 oz.) Italian-style tomatoes ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1/4 cup tomato paste ⓘ
- 1/4 cup diced green chiles ⓘ
- 1 teaspoon cumin ⓘ
- 1 teaspoon oregano ⓘ
- 1 teaspoon sugar ⓘ
- 8 corn tortillas ⓘ
Instructions
- Drain the tuna and combine it with shredded Jack cheese.
- Cook chopped onion and minced garlic in oil until softened.
- Stir in Italian-style tomatoes, tomato sauce, tomato paste, diced green chiles, cumin, oregano, and sugar.
- Simmer the sauce for 15 minutes.
- Spoon 1/2 cup of the sauce into the bottom of a baking dish.
- Place the tuna and cheese mixture in tortillas and roll them up.
- Arrange the rolled tortillas over the sauce in the baking dish.
- Pour the remaining sauce over the rolled tortillas and top with additional cheese.
Tips & Substitutions
For a creamier filling, consider adding a little sour cream or cream cheese to the tuna and cheese mixture. If you don’t have Jack cheese, Cheddar or a Mexican blend works well too. You can also substitute canned tuna with shredded cooked chicken or beans for a different twist. For a spicier kick, add chopped jalapeños to the filling or sauce.
Serving Suggestions
Serve the tuna enchiladas hot, garnished with fresh cilantro, diced avocado, or a dollop of sour cream. They pair beautifully with a side of Mexican rice or a fresh green salad. For a complete meal, consider serving them alongside Mexican recipes like Spicy Fish or Shrimp Fajitas for a delightful variety.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual servings for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Enchiladas contains roughly 1225 calories, with 16g protein, 61g carbohydrates, and 109g fat. It is an excellent source of iron (125% of the Daily Value), vitamin C (66% of the Daily Value), and potassium (48% of the Daily Value), and a good source of vitamin A. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned?
Yes, you can use fresh cooked tuna in this recipe. Just ensure it is well-seasoned and flaked into small pieces before mixing it with the cheese. Fresh tuna will add a delightful flavor and texture to the enchiladas.
How can I make this recipe spicier?
To increase the spice level, add diced jalapeños or crushed red pepper flakes to the sauce. You can also use spicy cheese or add a dash of hot sauce to the tuna mixture before rolling it into the tortillas for an extra kick.
Can I freeze tuna enchiladas?
Yes, you can freeze tuna enchiladas. Assemble them without baking, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and bake as directed. This makes for a convenient meal option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).