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Life Currents
Home » Tuna Enchiladas

Tuna Enchiladas

November 12, 2013 by Debi 6 Comments

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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. Tuna Enchiladas!

I have been sent product from Island Trollers to facilitate this post, however, all opinions are my own. #ad

Island Trollers Tuna Enchiladas with tomatillos and green chile cream sauce #Mexican #Tuna #enchiladas

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Island Trollers Tuna Enchiladas with tomatillos and green chile cream sauce | Life Currents

Tuna in a creamy Mexican sauce

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. 

Island Trollers Tuna Enchiladas with tomatillos and green chile cream sauce | Life Currents

 

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.

Island Trollers Tuna Enchiladas with tomatillos and green chile cream sauce | Life Currents https://lifecurrentsblog.com Island Trollers Tuna Enchiladas with tomatillos and green chile cream sauce | Life Currents https://lifecurrentsblog.com 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. #Mexican #Tuna #enchiladas

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!

Island Trollers Tuna Enchiladas with tomatillos and green chile cream sauce #Mexican #Tuna #enchiladas

Island Trollers Tuna Enchiladas with tomatillos and green chile cream sauce #Mexican #Tuna #enchiladas

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Island Trollers Tuna Enchiladas Recipe

Tuna Enchiladas

Debi
A nice creamy sauce with the heat of a habanero tuna – so awesome. And, boy, does this recipe deliver! Tasty, creamy, pretty easy too. Tuna Enchiladas!
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American, Mexican
Servings 4 servings
Calories 417 kcal

Ingredients
  

  • 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 mild diced green chiles (4 ounces), undrained
  • 1 teaspoon potato starch
  • 1 can Island Trollers Tuna (7.5 ounce), undrained
  • 5 ounces queso fresco crumbled
  • 1 can white beans (15 ounce), drained and rinsed
  • 8 corn tortillas 6-inch each
  • chopped cilantro for garnish
  • red onion thinly sliced, for garnish

Instructions
 

  • 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!

Nutrition

Calories: 417kcalCarbohydrates: 29gProtein: 26gFat: 21gSaturated Fat: 10gCholesterol: 62mgSodium: 1034mgPotassium: 913mgFiber: 6gSugar: 9gVitamin A: 705IUVitamin C: 22mgCalcium: 385mgIron: 4mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword enchiladas, seafood, tuna
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
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Filed Under: Mexican Food, Seafood Tagged With: albacore, comfort food, Cooking, dinner, Food, green chiles, island trollers, Mexican, queso fresco, recipe, seafood, shallot, sour cream, tomatillos, tuna, white bean

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about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

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Comments

  1. Sheena @ Hot Eats and Cool Reads

    November 12, 2013 at 1:52 pm

    These sound delicious!! I love tuna and never thought to use it this way. Pinning!

  2. Maria

    November 12, 2013 at 2:01 pm

    Your enchiladas look wonderful! My husband absolutely loves tuna, and I know he would just love these! Thanks for the inspiration! 🙂

  3. Vickie

    November 13, 2013 at 12:02 pm

    These sound really good! It’s funny, reading through the ingredient list, that I had never really heard nor cooked with potato starch before. However, just last week I watched a tutorial on You Tube on how to make your own! How convenient! I have also been looking for a good green chile sauce so I will have to try yours. Thank you!

  4. Linda Loosli

    November 13, 2013 at 1:54 pm

    I would never have thought of making tuna enchiladas! great idea! Thanks for stopping by Talking Tuesday!

  5. Shawna

    November 14, 2013 at 10:26 am

    My sister and I was just talking about a tuna casserole, I have to say I will be trying this instead. It looks delicious! Thank you for sharing it on our Four Seasons Blog Hop.

  6. Debi

    November 14, 2013 at 10:51 am

    Shawna, if you were thinking something a little more traditional than these enchiladas, I also have a Tuna Casserole, one’s that’s fresh and tasty, not old and stuffy. 😉 https://lifecurrentsblog.com/tuna-noodle-casserole/ Either way, they’re both winners. 😉

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Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

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