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Tuna Melt Enchiladas

Recipe

Tuna Melt Enchiladas

Serves: 4 | Cooking time: 45 mins

Main | MOB

Ingredients

  • 3 Red Onions
  • 4 Cloves Garlic
  • 15 g Fresh Coriander
  • ½ x Jar Roasted Red Pepper
  • 4 x 102g Cans Tuna in Spring Water
  • 1 x 340g Can Sweetcorn
  • 200 g Sour Cream & Chive Dip
  • 250 g Grated Mozzarella
  • 6 Tortillas
  • 1 x 400g Can Chopped Tomatoes
  • 1 tbsp Olive Oil
  • 1 Red Chilli
  • Salt
  • Black Pepper

Method

  1. Heat the oven to 200°C. Finely chop the red onions. Finely chop the garlic. Roughly chop most of the coriander, saving a little for later.
  2. Drain the tuna and sweetcorn. In a large mixing bowl, combine the tuna, sweetcorn, 1/2 chopped onions and half of the sour cream and chive dip. Season with salt and loads of black pepper, then fold through half of the mozzarella.
  3. Divide the mixture evenly between the tortillas, then roll them up tightly. Place them seam-side down in a large ovenproof baking dish so they fit fairly snugly.
  4. Add the chopped tomatoes, the remaining half onion, the garlic and most of the coriander to a blender with a drizzle of olive oil. Blitz until smooth, then season with salt and pepper. Pour the sauce all over the tortillas.
  5. Dot over the remaining sour cream and chive dip, then scatter over the rest of the cheddar and mozzarella mix. Bake for 30 mins, or until golden and bubbling.
  6. Meanwhile, make the salsa. Finely chop the roasted red peppers, 1/4 chopped onion and some coriander.
  7. You could also serve with a spicy herb salad for the parents. This uses any leftover red onion, coriander and some sliced red chillis, tossed in olive oil.
  8. Serve the enchiladas hot from the oven. Add dollops of sour cream and chive on top, and dress with your salsa. Can serve with your spicy herb salad for the adults, and add an extra dollop of sour cream for the kids.