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!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

In a 9x13-inch casserole dish, spread a thin layer (about 1/2 cup) of enchilada sauce on the bottom.

Step 5

Layer 4 softened corn tortillas over the sauce, slightly overlapping them to cover the bottom of the dish.

Step 6

Spread half of the tuna mixture evenly over the tortillas, then sprinkle 1/2 cup of shredded cheddar cheese over the tuna mixture.

Step 7

Pour 1/2 cup of enchilada sauce evenly over the cheese.

Step 8

Repeat the layers: another 4 tortillas, the remaining tuna mixture, 1/2 cup of shredded cheddar cheese, and 1/2 cup of enchilada sauce.

Step 9

Top the casserole with the remaining 1 cup of shredded cheddar cheese, spreading it evenly.

Step 10

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 11

Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.

Step 12

Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped green onions before serving.

Step 13

Serve warm and enjoy your delicious Tuna Enchilada Casserole!

Nutrition Facts

Serving size	1633.4 grams (1633.4g)

Amount per serving	% Daily Value*
Calories	2761

Total Fat 162.20g	208%
Saturated Fat 85.10g	426%
Polyunsaturated Fat 18.20g
Cholesterol 387mg	129%
Sodium 5959mg	259%
Total Carbohydrate 235.70g	86%
Dietary Fiber 31.40g	112%
Total Sugars 33.70g
Protein 115.60g	231%

Vitamin D 68IU	340%
Calcium 2245mg	173%
Iron 13mg	71%
Potassium 1899mg	40%

*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.

Source of Calories

Fat: 51.0%

Protein: 16.1%

Carbs: 32.9%