Tuna Enchiladas

Okay.  I know what you're thinking: 'Tuna? Enchiladas?' 

Yes.  I dislike tuna.  I don't know why I ever buy it.  I probably eat it once every three months or so.  But it's pretty low-cost, so occasionally I stock up--which means buying two or three cans.

When considering what to do with the current can in my cupboard, I thought perhaps with enough flavor I wouldn't know the difference between this and chicken.

Wrong.  I can still taste the fishiness.  But it's tolerable, so I decided to share my recipe.

1 can tuna, drained
1 can chopped green chilis
spices--garlic, onion, cilantro, etc.--the more robust, the better
3-4 T. or so sour cream
6 corn tortillas
1/2 can enchilada sauce (freeze the other half to use in something better--like chicken enchiladas)
shredded cheddar cheese

Preheat oven to 350°F. Combine tuna, chilis, spices, and sour cream in a mixing bowl.  Taste to make sure it's edible.  (Seriously, you might be able to add enough spices to cover the fish flavor.)  Fill tortillas, roll, and place seam-side down in a greased 8" baking dish.  Cover with enchilada sauce and cheddar cheese.  (This step is essential.  Even tuna can be delicious when surrounded by saucy, melted cheese.)

Bake, uncovered, about 20 minutes or until heated through.

Makes 6 enchiladas.  The number of people this will feed depends upon who they are and how hungry they are when the meal is served.  This number can also be stretched by serving this with sides such as Spanish rice, re-fried beans, and/or chips and salsa.