Hickory Smoked Enchiladas

Tuna Enchiladas Vs. Beef Enchiladas

Hickory Smoked Enchiladas

220 Calories 240
9g Total Fat 11g
3g Sat. Fat 4g
25mg Cholesterol 40mg
660mg Sodium 540mg
21g Total Carbs 21g
14g Protein 15g
  • Cook Time Icon

    Cook Time:

  • Servings Icon

    Recipe Yield: 8

35 minutes

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 13.0px Arial; color: #000000} Lower the fat without sacrificing the flavor. This Hickory Smoked Tuna Enchilada recipe is like no enchilada you've ever tasted! Fill corn tortillas with Tuna Creations® Hickory Smoked, corn, onion, tomatoes and garlic. Smother on enchilada sauce and cheese, then bake until they're melted and bubbly.  


  • 4 (2.6 oz.) Pouches - Tuna Creations® Hickory Smoked
  • 1 TBSP. canola oil
  • ½ red onion, diced
  • 2 cloves garlic, minced
  • 1 (15 oz.) can corn, drained
  • 1 (14.5 oz.) can diced tomatoes with chilies
  • 8 corn tortillas
  • 1 ½ cups canned Enchilada sauce
  • 1 cup shredded Mexican cheese (cheddar and jack blend)


  • Preheat oven to 350°F.
  • Heat oil in skillet over medium heat. Add onion and garlic and sauté until softened.
  • Add corn, tomatoes and tuna and continue cooking for 5 minutes.
  • Meanwhile, microwave tortillas on high for 30 seconds to soften.
  • Place 1 cup of enchilada sauce in bottom of a 9 x 13 casserole dish.
  • Place ~ ½ cup of the tuna and corn mixture in the middle of each tortilla. Fold tortilla over filling and roll. Place all 8 in casserole dish, seam side down. Top with remaining enchilada sauce and cheese.
  • Bake in preheated oven for 15 minutes. Cheese should be melted.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.