|by Judith Barrett|
Judith Barret offers nore than 100 new recipes for risotto, showcasing the flavors of not just Italy, but Asia, India, and Latin America.
Results 1 - 6 of 6 for tuna enchilada
1. Heat 1/3 ... garlic lightly. Add enchilada sauce and cumin. ... of cheese and tuna. Blend lightly ... bubbly, serve with remaining sauce. Serves: 6-8.
Drain tuna. Combine with ... and cumin. Warm enchilada sauce. Pour 1/2 ... minutes. Spoon sauce over enchiladas. Bake 10 to 15 minutes longer. Makes 4 servings.
Cook in pot: ... tomatoes, jalapeno and enchilada mix; cook until ... until cheese melts. Top with sour cream and olives if you like and tortilla chips.
Heat sauce on stove. Soften corn tortillas in microwave. Place small amount of cheese filling on tortilla, top with sauce. Roll up. Place in 9 x 13 ...
Combine soup, water, onion, garlic, tuna and chili. Simmer ... Layer tortillas, sauce and cheese. Repeat layers. Cook in oven for 30 minutes at 350 degrees.
Mix together. 1 pkg. flour or corn tortillas (if corn, soften them) Using half the mixture, spread on tortillas and sprinkle with cheese (using 1/2). ...
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