Tuna Enchiladas

Adapted from

  • 14 ozs enchilada sauce, divided
  • 1 cup light sour cream, divided
  • 1/2 tsp salt
  • 1/2 cup onions, chopped
  • 1/2 cup bell peppers, chopped
  • 4 ozs green chiles, diced
  • 4 ozs cheddar cheese, shredded and divided
  • 12 ozs tuna in water, drained and flaked
  • 8 whole fat-free flour tortillas
Tuna Enchiladas
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a mixing bowl, combine two tablespoons enchilada sauce, half cup sour cream, salt, onions, bell peppers, chilies, half cup cheese, and tuna. Mix well and set aside. In a smaller bowl, combine remaining enchilada sauce and sour cream. Mix well. Pour one cup sauce mixture onto bottom of prepared dish; set aside. Fill each tortilla with 1/3 cup tuna mixture. Roll, seam side down onto prepared dish. Pour remaining sauce evenly over top. Sprinkle remaining cheese evenly over top. Bake for 30 minutes , or until bubbly.
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Posted: 6/11/2015
Mexican
Rated by 0 users (0.00)
WW Points* : 5.59
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 252
Calories from Fat 77 (31%)
% Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 28g 9%
Sodium 874mg 36%
Potassium 0mg 0%
Total Carbohydrate24g 8%
Dietary Fiber 1g 4%
Sugars 4g
Protein 20g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.