Remember a few weeks ago when I told you my secret on how to make the best deli-style tuna salad? After that StarKist reached out to me and introduced me to their Tuna Creations pouches. These single serve pouches are great for on the go and do you want to know the best part? They don’t require any draining! They come in several variety of flavors including Herb and Garlic, Zesty Lemon Pepper, Sweet and Spicy, and Hickory Smoked. These are handy, portable and great for a variety of recipes like these delicious Tuna Enchiladas Verde, to add to salads or even even right out of the pouch with a fork.
Many of us enjoy Seafood Fridays during the Lenten season. These Tuna Enchiladas Verde are easy to whip up, great for Seafood Fridays or for a quick weeknight dinner. For this recipe I used StarKist Tuna Creations and Zesty Lemon Pepper. You just need to open the pouch and toss it in a bowl with the other ingredients. Give it a stir, wrap them in the tortillas and bake them for about 20 minutes. These are full of delicious flavors the whole family will love.
Would you like to try StarKist Tuna Creations? You can find them in your tuna section at your local market. Would you like to win some? StarKist has a variety pack of the Tuna Creations (a pouch of each flavor) and a “Sorry Charlie” T-Shirt they are giving away to TWO Mother Thyme readers. To enter, simply use the entry form below to let me know what flavor you are most anxious to try. Open to U.S. residents only.
- 4 (2.6 ounce each) pouches StarKist Tuna Creations Zesty Lemon Pepper
- ½ cup light sour cream
- ¼ cup yellow onion, diced
- ½ teaspoon ground cumin
- 2 (10 ounce each) cans green enchilada sauce
- 4 ounce can fire roasted diced green chilis, drained
- 8 8-inch flour tortillas
- 1 cup Mexican-style cheese
- ¼ cup queso fresco for serving
- 2 tablespoons green onion, chopped
- 1 tablespoon fresh cilantro, chopped
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl stir together tuna, sour cream, onion, cumin, ⅓ cup enchilada sauce, and diced green chilis.
- Spread ½ cup enchilada sauce in the bottom of a 9" x 13" baking dish.
- Divide tuna mixture between tortilla (about ⅓ cup each) and wrap each tortilla, placing seam side down in baking dish.
- Pour remaining enchilada sauce evenly on top and sprinkle with cheese.
- Bake for about 20 minutes until cheese is melted and bubbly.
- Sprinkle with queso fresco, green onion and cilantro and serve