Tuna Enchiladas Vs. Beef Enchiladas
| TUNA | VS. | BEEF |
|---|---|---|
| 220 | Calories | 240 |
| 9g | Total Fat | 11g |
| 3g | Sat. Fat | 4g |
| 25mg | Cholesterol | 40mg |
| 660mg | Sodium | 540mg |
| 21g | Total Carbs | 21g |
| 14g | Protein | 15g |
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Prep Time:
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Cook Time:
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Recipe Yield: 8
Like no enchilada you’ve ever tasted! Tuna lowers the fat without sacrificing flavor.
Ingredients:
- 4 (2.6 oz.) Pouches - Tuna Creations® Hickory Smoked
- 1 TBSP. canola oil
- ½ red onion, diced
- 2 cloves garlic, minced
- 1 (15 oz.) can corn, drained
- 1 (14.5 oz.) can diced tomatoes with chilies
- 8 corn tortillas
- 1 ½ cups canned Enchilada sauce
- 1 cup shredded Mexican cheese (cheddar and jack blend)
Directions:
- Preheat oven to 350°F.
- Heat oil in skillet over medium heat. Add onion and garlic and sauté until softened.
- Add corn, tomatoes and tuna and continue cooking for 5 minutes.
- Meanwhile, microwave tortillas on high for 30 seconds to soften.
- Place 1 cup of enchilada sauce in bottom of a 9 x 13 casserole dish.
- Place ~ ½ cup of the tuna and corn mixture in the middle of each tortilla. Fold tortilla over filling and roll. Place all 8 in casserole dish, seam side down. Top with remaining enchilada sauce and cheese.
- Bake in preheated oven for 15 minutes. Cheese should be melted.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
