Ingredients
- 1 1/3 c. vegetable oil
- divided
- 1-2 cloves garlic
- finely chopped
- 1 (28 ounce.) can enchilada sauce
- 1/2 teaspoon cumin
- 2 1/2 tbsp. flour
- 2 1/2 teaspoon cool water
- 2 teaspoon minced cilantro (optional)
- 2/3 c. onions
- finely minced
- 1/2 c. minced ripe olives
- 4 c. shredded Cheddar cheese
- 1 (9 1/4 ounce.) can tuna
- well liquid removed
- 1 (12) pkg. fresh corn tortillas
Instructions
- 1.
- Heat 1/3 c. oil in a saucepan and saute/fry garlic lightly.
- Add in enchilada sauce and cumin.
- Combine flour and water in a small bowl till smooth; add in to sauce, stirring constantly.
- Heat sauce till thickened and smooth.
- Keep hot.
- 2.
- Combine cilantro, onions, olives, 2 c. of cheese and tuna.
- Blend lightly and set aside.
- 3.
- Heat 1 c. oil in skillet over moderate heat.
- Fry tortillas lightly, one at a time, till soft and flexible but NOT crisp.
- Dip into sauce to coat each side.
- 4.
- Pour 1/3 c. sauce into bottom of 13 x 9 x 2 inch casserole dish or possibly pan.
- Fill each heated sauced tortilla with 1/2 to 2/3 c. of tuna filling mix.
- Roll each and place seam side down in single layer in the casserole dish.
- 5.
- Sprinkle remaining cheese over enchiladas and cover with 1 1/2 c. of sauce.
- 6.
- Cover with a bubble of foil.
- Bake in a preheated 350 degree oven for 25-30 min.
- When warm and bubbly, serve with remaining sauce.
- Serves: 6-8.
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