Ingredients:1 cup shredded Mexican-style cheese blend
1/3 cup corn kernels
2 Tablespoons minced cilantro
1 (15-oz.) can mild green chile enchilada sauce
8 (6-inch) soft taco-sized flour tortillas
1/3 cup sour cream
1 (12-oz.) drained and flaked into bite size pieces can Solid White Albacore Tuna in Spring Water
1/3 cup minced red onions
Directions:
1. In a medium bowl, flake Chicken of the Sea® Tuna. Mix in cheese, corn, onions, cilantro and 2/3 cup enchilada sauce.
2. Spread 2 tablespoons of enchilada sauce in bottom of 8x8-inch baking dish. Fill each tortilla with about 1/3 cup salmon mixture. Roll up and place seam side down in dish.
3. In a small bowl, mix remaining enchilada sauce with sour cream. Pour over rolled tortillas.
4. Bake, uncovered, at 425ºF for 30 minutes or until golden brown. Allow enchiladas to sit 5 minutes before serving.
5. Makes 8 enchiladas.
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