Tuna Enchiladas
- Difficulty: Easy
- +- 60 Minutes
- Microwave & Oven
Enchilada Ingredients
- 8 tortilla wraps
- 3 (170g) tins of tuna in salt water (If you use the tuna in oil – use the drained oil to fry your vegetables in)
- 15 ml Oil
- 200g mushroom (chopped)
- 1 onion (chopped)
- cherry tomatoes (halved)
- garlic (crushed)
- 2 cups grated cheddar cheese Note: Tuna may be replaced with chicken or mince. Use any vegetables - baby marrow, celery etc.
Sauce Ingredients
- 3 cups fish/chicken broth (or use 3 chicken stock cubes dissolved in 3 cups of water)
- 3 tbsp flour
- 1-2 cup(s) of sour cream
- crushed garlic
- salt and other flavourings to taste (depending on how salty the broth is)
Instructions
Put the oil, mushroom, onion, tomato and garlic in the Medium Classic Roaster and fry for 5 – 8 minutes in the microwave on high. Drain the tuna and add to the fried vegetables. Add the cheese, keeping some to sprinkle over the wraps later. Divide the mixture between the 8 wraps and roll it up. Arrange in the Large Rectangular Roaster.
Prepare the sauce:
Mix the flour with a little bit of the chicken/fish stock to make a paste and then add the rest of the broth and the garlic. Microwave on high until cooked. Add salt (and/or flavourings) and sour cream. Pour over the wraps. Sprinkle with the leftover cheese. Turn on the oven at 160 ºC and bake uncovered for 30-45 minutes or until done.