Tuna and Pepper Jack Enchiladas
This tuna and pepper jack enchiladas foodservice recipe is enhanced with spicy jalapeño and pepper jack cheese.
Ingredients
Enchiladas
- 66.5 oz Chicken of the Sea® Chunk Light Tuna in Water, drained
- 44 corn tortillas
- 16 ½ c shredded pepper jack cheese
- 6 plum tomatoes, finely chopped
- 1/3 c jalapeño, minced
- 1 ¼ tsp salt
- 2 (28 oz) cans green enchilada sauce
Garnish
- 1 ¾ c sour cream
- 1 1/3 c water
- 2/3 c cilantro leaves
- 17 green onions, chopped
- 6 plum tomatoes, finely chopped
- 1 1/3 c red onion, finely chopped
Nutrition Facts
calories
565
total fat
31.2g
saturated fat
18.4g
trans fat
0g
cholesterol
116mg
sodium
1073mg
total carbohydrates
31g
fiber
5g
total sugars
5g
protein
42g
vitamin d
10%
calcium
71%
iron
18%
potassium
14%
Instructions
- Preheat oven to 350° F. Spray large baking sheets with non-stick cooking spray.
- Spray tortillas lightly with cooking oil spray. Stack together and wrap in a paper towel. Microwave on high for 1 minute to soften.
- Place tuna, tomato, jalapeño, salt and cheese in a medium bowl. Stir to combine.
- Place tuna, tomato, jalapeño, salt and cheese (reserve some cheese for topping) in a medium bowl. Stir to combine.
- Spoon filling onto tortillas and roll up. Place in a baking dish seam side down and pour sauce over top.
- Pour about 1/2 cup sauce to bottom of baking dish. Place stuffed tortillas seam side down and pour remaining sauce over top.
- Bake until sauce is bubbling around edges, 20-25 minutes. Remove from heat.
- Before serving, mix together sour cream and water and drizzle over enchiladas. Garnish with cilantro, green onions, tomato and red onion. Serve hot.
Nutrition Facts
calories
565
total fat
31.2g
saturated fat
18.4g
trans fat
0g
cholesterol
116mg
sodium
1073mg
total carbohydrates
31g
fiber
5g
total sugars
5g
protein
42g
vitamin d
10%
calcium
71%
iron
18%
potassium
14%
