GREEN CHILE TUNA CASSEROLE
Fast and easy! This baked green chile enchilada bake can be made ahead and reheated for lunch or dinner. Drain the tuna well to avoid too much moisture.Prefer flour tortillas? Make this with flour tortillas and roll them up enchilada style and bake as directed.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a medium bowl, combine 5 oz of green chile sauce, sour cream, cottage cheese, and garlic salt. Add flaked tuna and mix gently to avoid breaking up the fish too much.
- Stacking:
- Pour 2-1/2 oz of green chile enchilada sauce in the bottom of the baking dish. Add two shells, overlapping if necessary.
- Divide the tuna filling into 3 and olives/onions/cheese into 4th. Layer the first third of tuna mixture, then onion, cheese, and olives on top of the tortillas. Repeat 2 more times and end with two shells. Cover with the last 2-1/2 oz of green chile enchilada sauce, cheese, olives, and onions.
- Bake uncovered at 350°F for 30 minutes or until bubbly (cover if it starts to brown too quickly).
- Top with tomatoes and last of the onions, cheese, and olives before serving.
- Serve with a green salad and Spanish rice.
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