Experience the vibrant flavors of Mexico tonight with these delicious Tuna and Corn Enchiladas!

1

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

2

In a skillet over medium heat, sauté the chopped onion and minced garlic for about 5 minutes until translucent.

3

Add the drained tuna and can of corn to the skillet, stirring gently to combine. Cook for an additional 3 minutes.

4

Remove from heat and set aside. Take the tortillas and fill each one with the tuna and corn mixture.

5

Roll the tortillas tightly and place them seam-side down in a greased baking dish.

6

Pour salsa over the top of the rolled enchiladas and sprinkle cheese evenly over them.

7

Cover the dish with aluminum foil and bake for 20 minutes.

8

After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

9

While the enchiladas are baking, prepare your garnish by chopping fresh cilantro.

10

Once done, remove from the oven, let rest for a few minutes, and top with sour cream and chopped cilantro before serving.

4

• Add diced jalapeños for some extra heat.
• Use black beans in addition to or instead of tuna for a different protein.
• Top with avocado slices for a creamy texture.

• Ensure your tortillas are warm before filling to prevent them from cracking.
• Experiment with different types of cheese for varied flavors.
• Avoid overcooking the tuna mixture, as it can become dry.

• fat: 15g
• protein: 25g
• calories: 350
• carbohydrates: 30g

Rich in protein from the tuna and fiber from the corn, making it a satisfying meal option.

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