bcmom's kitchen

bcmom's kitchen

Sunday, January 31, 2016

(They Can Be Spicy) Tuna Enchiladas

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month was A Taste of Madness.  Canadian math nerd Cathleen is a huge fan of dessert, recipes that take 30 minutes or less to make, and, judging from her breakfast recipe list, oatmeal.  I will definitely be checking out some of her oatmeal variations, because I love a warm comforting bowl of oatmeal on a cold winter morning.  She and her boyfriend are also lovers of all things spicy, so I know I would love a lot of Cathleen's recipes - if only my husband could handle a bit more heat in his food.  I may have to try some of these recipes just for me...

I am most definitely trying this Tabasco Popcorn!  Oh, yum.  Some of the other not quite so spicy recipes that caught my eye were:

They all look incredible, but these tuna enchiladas just had to be made.

This is one of those super simple and quick meals Cathleen loves - and really, who doesn't love fast and easy?  And really tasty.  (Even though I didn't use as much jalapeno)

(They Can Be Spicy) Tuna Enchiladas
from A Taste of Madness

  • 2 cans tuna, drained
  • 2 cups mozzarella cheese, divided
  • 1 cup prepared salsa, divided
  • 1/2 a jalapeno, diced (use the whole pepper if you like it spicy)
  • 6 soft corn tortillas
  1. Preheat oven to 350°.  Lightly grease an 8x8 baking dish.
  2. In a skillet, mix together the tuna, 1 cup mozzarella, 2/3 cups salsa, and the jalapeno. Heat on medium until cheese is melted and mixture is bubbly.
  3. Spoon the tuna mixture into the tortillas, roll up and place in baking dish.
  4. Top with the remaining salsa and cheese.  Bake 25-30 minutes, until cheese is melted.
  5. Alternate Directions: Place under a broiler for around 2 minutes, or until the cheese is melted.

I put these together a bit before I wanted to serve dinner, so I had them ready to pop into the oven when my husband came home from work.  If you're just putting them together and popping them straight into the oven, you can heat them under the broiler for a few minutes like Cathleen does, and they'll be just fine.  I liked the additional time of baking to warm everything back up again and also crisp the sides a bit. I love slightly crunchy corn tortillas.  It just depends on your preference and time available.

I only used a portion of the jalapeno, and I put more in mine than in my husband's - I just added about half of the diced jalapeno to the tuna mixture, then after I rolled his up, I added the rest of the chopped jalapeno before rolling mine, reserving some to throw on top so we could tell the difference.  They really weren't spicy at all, but they had a really great flavor.  I will definitely be making these again.  It should make us all happy, including the cats.  They always come begging when I open a can of tuna, because they love to drink the water I drain off.

The only problem with this recipe was that I ate too much.  We cleaned that dish out.

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