Tuna Seafood Enchiladas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 8 ounces cream cheese
• 1 (4 ounce) can mild diced green chilies
• 1 teaspoon cumin
• 1 (14 ounce) can chunk style albacore tuna, drained
• 1 (10 3/4 ounce) can campbell's campbell southwest-style pepper jack soup
• 3 tomatillos, skinned finely chopped (optional)
• 1 (28 ounce) can la victoria mild green enchilada sauce
• 10 -12 medium size corn tortillas
• pam cooking spray
• 1 cup shredded monterey jack cheese (optional)
• 2 sliced avocados
• 1 tablespoon lemon juice

Recipe

• 1 in mixing bowl, add cream cheese, mild diced green chilies (the whole can), cumin. mix well until smooth. add the tuna, if large chunks, take a fork and split. mix lightly. add the soup and tomatillos and mix.
• 2 in large diameter sauce pan warm the enchilada sauce.
• 3 spray pam on 9 x 13 pan.
• 4 preheat over 375*.
• 5 dip each tortilla in the sauce quickly, drain over saucepan and fill with a spoon of tuna mixture.on the lower portion. roll up, and put in pan, seam side down.
• 6 if you are going to cook immediately pour the enchilada sauce over the top.
• 7 cover and bake 20 minutes.
• 8 last five minutes of baking, sprinkle shredded cheese down the middle if desired.
• 9 garnish with sliced avocados dipped in lemon juice for each individual serving.
• 10 note: if making ahead and refrigerating, do not pour the enchilada sauce over the dish until it is ready to go in the oven.