Here is another Dinner under $10 recipe. This one is for Hickory Tuna Enchilada. It serves 8 and takes about 10 minutes to prep and 25 minutes to cook.
Ingredients:
2 (4.5 oz.) pouches StarKist Tuna Creations®, Hickory Smoked
1 tbsp. canola oil
1/2 red onion, diced
2 garlic cloves, minced
1 (15 oz.) can corn, drained
1 (14.5 oz.) can diced tomatoes with chili peppers
8 corn tortillas
1 1/2 cups canned enchilada sauce
1 cup shredded Mexican cheese (cheddar and jack blend)
1 tbsp. canola oil
1/2 red onion, diced
2 garlic cloves, minced
1 (15 oz.) can corn, drained
1 (14.5 oz.) can diced tomatoes with chili peppers
8 corn tortillas
1 1/2 cups canned enchilada sauce
1 cup shredded Mexican cheese (cheddar and jack blend)
Directions:
Preheat oven to 350°F. Heat oil in skillet over medium heat. Add onion and garlic; sauté until softened. Add corn, tomatoes and Tuna Creations® 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 1/2 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.