Tuna Enchiladas

Name: Tuna Enchiladas
Ingredients: 3 cans tuna drained; 1 can cream of-whatever soup, condensed; 1 cup green onion minced; 1 cup sliced black olives; 1 pound co-jack or cheddar cheese, shredded; 24 corn tortillas; 20 ounces enchilada sauce; 1 cup light cream I use refrigerated non-dairy creamer

8 ingredients

2 steps

Ingredients

3 cans tuna drained
1 can cream of-whatever soup, condensed
1 cup green onion minced
1 cup sliced black olives
1 pound co-jack or cheddar cheese, shredded
24 corn tortillas
20 ounces enchilada sauce
1 cup light cream I use refrigerated non-dairy creamer

Directions

1

Mix tuna, soup, onion, olives and half (2 cups) of cheese. Warm tortillas in the microwave in a damp towel. Remove them a few at a time, fill each with about 2 tbls. filling, roll up and place in a shallow baking dish(es)
2

Or single serve units. Serving is 2 or 3 enchiladas. Combine sauce and cream and pour over enchiladas and top with remaining cheese. Bake at 350, 20 minutes, covered, then 20 min uncovered. Serve with sour cream.