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Ingredientes
- 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
Direcciones
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 514 | |
| Calories from Fat 407 | 79% |
| Total Fat 45.97g | 57% |
| Saturated Fat 11.05g | 44% |
| Trans Fat 0.63g | |
| Cholesterol 47mg | 16% |
| Sodium 930mg | 39% |
| Potassium 116mg | 3% |
| Total Carbs 8.45g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.21g | 3% |
| Protein 17.54g | 28% |
