Best Tuna Enchilada Casserole Recipes

TUNA OR CHICKEN ENCHILADA CASSEROLE

Tuna or Chicken Enchilada Casserole image

I made this up the other night using what I had on hand. It turned out pretty good! If you don't enjoy pasty flour tortillas I think this would work great with cooked rice. Also the onion will remain slightly crunchy so if you don't like that then you can omit it or sauté it first.

Provided by Engrossed

Categories Tuna

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (12 ounce) can tuna in water or 12 ounces cooked chicken, shredded
1 (11 ounce) can canned corn niblets, drained
1 (7 ounce) can diced mild green chilies, drained
1 (2 1/4 ounce) can sliced black olives, drained
1 small white onion, chopped (optional)
1 cup sour cream
2 cups monterey jack and cheddar cheese blend, shredded
5 soft taco-size flour tortillas, torn into bite sized pieces
1 (28 ounce) can red enchilada sauce or 1 (28 ounce) can green enchilada sauce
1 cup monterey jack and cheddar cheese blend, shredded (to top)
iceberg lettuce, to serve
sour cream, to serve

Steps:

Preheat oven to 350°F.
Mix the first 8 ingredients together through the tortillas.
Pour 1 cup of the enchilada sauce in the bottom of a 13x9 casserole dish.
Spread enchilada mix over the sauce in the 13x9 dish.
Pour the remaining sauce over the enchilada mix.
Top with remaining 1 cup of cheese.
Bake for 1 hour until bubbly.
Let sit for 5-10 minutes before serving.
Great with crisp torn iceberg lettuce and sour cream.

Nutrition Facts : Calories 430.8, Fat 24.9, SaturatedFat 13, Cholesterol 69.1, Sodium 1274.6, Carbohydrate 26.8, Fiber 2.9, Sugar 2.9, Protein 26.1

TUNA ENCHILADA CASSEROLE

Tuna Enchilada Casserole image

This is very filling, easy to prepare and inexpensive. It came from a cookbook that I got at a garage sale for 99 cents. It has no cover and is over 30yrs. old. I made this frequently when both my husband and I were at the university...and had two kids! Money was very tight and this recipe was a hit. I have updated to make a bit healthier.

Provided by Happy Harry 2

Categories One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

8 corn tortillas
10 ounces red enchilada sauce
1/3 cup water
7 ounces canned tuna, drained and flaked
1 lb monterey jack cheese, grated
1/3 cup onion, chopped
5 black olives, sliced (optional)

Steps:

Wrap tortillas in a slightly dampened tea towel. Place in microwave for 2-3 minutes, (depending on the wattage of your microwave) to soften. If you do not have a microwave, fry quickly in a bit of oil to soften.
Mix the enchilada sauce with the water.
Pour a scant 1/4 cup sauce into the bottom of a greased round, 2-qt. casserole.
Pour the rest of the sauce into dish deep and wide enough to dip tortillas into.
Dip two tortillas in sauce and arrange in casserole; sprinkle with 1/3 of the tuna, 1/4 of the cheese, 1/3 of the onion, and a scant 1/4 cup of the sauce.
Make two more layers like this and top with the last two tortillas and the remaining cheese.
Pour the rest of the sauce over all and bake at 350 degrees for 20-25 minutes.
It looks pretty if you sprinkle sliced black olives over the top before serving.

Nutrition Facts : Calories 633.4, Fat 38.7, SaturatedFat 22.5, Cholesterol 122.1, Sodium 1001.9, Carbohydrate 28.3, Fiber 3.9, Sugar 2, Protein 43.4

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