It’s time for another Island Trollers recipe. This is one that I’ve been thinking about since I started writing recipes for them. I thought a nice creamy sauce with the heat of a habanero tuna would be so awesome. And, boy, did this recipe deliver! Tasty, creamy, pretty easy too.
When I told the husband that we were having Tuna enchiladas he was pretty excited. He loves the Red Chile Enchilada Sauce that I make. Then I told him that it was a creamy sauce and not the red sauce that he’s used to. He was a little disappointed. Besides, we don’t really eat cream sauces any more. They’re always too heavy and they leave us feeling like we over ate. After taking a few bites of these Tuna Enchiladas, he told me that I didn’t need to change to recipe at all, and that he was really happy that the sauce wasn’t heavy. He really liked it! I did too. The addition of the blended tomatillos and the green chiles helps lighten the sauce while adding flavor and moisture.
As a reminder, if you’re making these recipes with Island Trollers Albacore Tuna, you don’t want to drain off those tasty juices from the can; they are the juices from the fish itself, not just plain ol’ water or oil. Those juices are loaded with Omega 3s. So, it might feel a little weird not to drain the tuna, but don’t do it.
As for which tuna to add to the enchiladas, I would totally recommend trying the habanero here. The milk and sour cream will help to tame some of the heat. If that still leaves you a bit scared, try the jalapeno, still a nice tingle, but not quite so hot. Don’t want any heat? The garlic was awesome in this! And, the original is always a favorite!
- ¾ pound tomatillos husked and rinsed
- 1 tablespoon olive oil or light tasting oil of your choice
- 1 large shallot finely chopped
- 4 thyme sprigs
- ¾ teaspoon kosher salt
- ½ teaspoon pepper
- ¼ cup dry white wine
- 1 cup 2% milk
- ½ cup sour cream
- 1 can 4 ounces mild diced green chiles, undrained
- 1 teaspoon potato starch
- 1 can 7.5 ounce Island Trollers Tuna, undrained
- 5 ounces queso fresco crumbled
- 1 can 15 ounce white beans, drained and rinsed
- 8 6-inch corn tortillas
- chopped cilantro for garnish
- red onion thinly sliced, for garnish
- Preheat broiler with rack closest to heat. Set tomatillos on a foil-lined rimmed baking sheet. Broil, turning once, until blackened, 10-15 minutes. Purée in a blender. Set aside.
- Preheat oven to 350° F.
- Heat oil in a saucepan over medium heat, add shallot and cook until softened, 2 to 3 minutes. Add thyme, salt, and pepper and cook until shallot starts to brown, an additional minute. Add wine and reduce until almost gone, about 2 minutes. Stir in milk, sour cream, tomatillo purée, green chiles, and potato starch. Cook over medium-high heat, stirring often, about 5 minutes, then reduce heat and simmer until sauce thickly coats a wooden spoon, 3 to 5 more minutes. Set aside.
- Empty tuna with all the juices into a medium bowl, and break any large chunks apart with a fork. As you mix, the tuna will soak up those juices. Add the crumbled queso fresco and the white beans to the tuna. Gently mix the tuna, cheese, and beans together. Set aside.
- Make enchiladas: Heat a large cast iron skillet over medium-high heat. Working with 1 tortilla at a time, cook in dry skillet, turning once, until softened, about 30 seconds total. Lay tortilla flat on a work surface. Arrange tuna mixture down the center of the tortilla. Roll enchilada closed and place seam down in a 9 x13-inch baking dish (with no sauce on the bottom). Repeat procedure with remaining tortillas and filling. Pour green chile sauce over enchiladas.
- Bake for 20 minutes or until sauce is bubbling.
- Garnish with additional queso fresco, cilantro, red onion. Enjoy!