Monday, January 14, 2008

Albacore Enchiladas

Again, a Johnson favorite. So good. Don't fear the tuna... even those who don't like tuna like these.

2 7oz. cans albacore
3/4 lb. shredded jack cheese
1 4oz. can diced green chiles
1/2 bunch green onions, chopped
8 oz. plain yogurt
1 pint sour cream
1 can cream of mushroom soup
10-12 tortillas, depending on size

Mix together albacore, 1/2 pound cheese, chiles, most of the green onion, 1/2 the yogurt and 1/2 the sour cream for the filling. In a separate bowl, mix the other half of the yogurt and sour cream, cream of mushroom soup, and 1/2 cup water for the topping. Put the filling (first bowl) in the tortillas, wrap and place seam-down in a jelly roll pan (or 13x9 pan). Spread the topping over the enchiladas, and sprinkle with the remaining cheese and green onions. Bake at 325F for 20-30 minutes.

Servings: 8-12

1 comment:

andrea kay said...

yumm, dinner tonight was yum.