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
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.
