Tuna Enchilada Casserole
Give your weeknight dinner a bold, flavorful twist with this creamy and cheesy Tuna Enchilada Casserole! This easy-to-make dish combines tender layers of softened corn tortillas, a zesty tuna filling infused with green chilies and spices, and rich enchilada sauce, all topped with melty cheddar cheese. Perfectly baked to golden perfection, this casserole is a unique take on classic enchiladas, offering a hearty yet budget-friendly option for busy families. With a prep time of just 15 minutes, it’s an ideal quick dinner recipe that doesn’t skimp on taste. Serve it warm and garnished with fresh green onions for a crowd-pleasing meal that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 3 5-oz cans (drained) canned tuna
- 8 medium-sized corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 4-oz can diced green chilies
- 2 tablespoons chopped green onion
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Preheat your oven to 375°F (190°C).
Heat the vegetable oil in a skillet over medium heat and lightly fry each tortilla for about 15 seconds per side to soften them. Remove and set aside on a paper towel-lined plate.
In a medium bowl, combine the drained tuna, sour cream, diced green chilies, cumin powder, garlic powder, salt, and black pepper. Mix well until combined.
In a 9x13-inch casserole dish, spread a thin layer (about 1/2 cup) of enchilada sauce on the bottom.
Layer 4 softened corn tortillas over the sauce, slightly overlapping them to cover the bottom of the dish.
Spread half of the tuna mixture evenly over the tortillas, then sprinkle 1/2 cup of shredded cheddar cheese over the tuna mixture.
Pour 1/2 cup of enchilada sauce evenly over the cheese.
Repeat the layers: another 4 tortillas, the remaining tuna mixture, 1/2 cup of shredded cheddar cheese, and 1/2 cup of enchilada sauce.
Top the casserole with the remaining 1 cup of shredded cheddar cheese, spreading it evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped green onions before serving.
Serve warm and enjoy your delicious Tuna Enchilada Casserole!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 376 mg | 29% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 359 mg | 8% | |
*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.
